Best Grilled Salmon The House Special Recipes

THE ONLY GRILLED SALMON RECIPE YOU'LL EVER NEED

Steps:

• Brush your grill with a wire brush to remove any food particles, and coat or spray the grill with cooking oil. Preheat the grill to medium-high (400 to 450 degrees F).
• Mix together the seasoning and salt in a small bowl until well-combined. Drizzle the fish with olive oil and use your hands to gently coat the full surface of the flesh. Sprinkle the seasoning blend over the fish. NOTE: If you're performing this step ahead of time, store salmon in a seal-able container or plastic bag in the refrigerator until you're ready to grill.
• Place the salmon fillet on the grill skin side down (I put it over the hottest part of the grill) and cover. Cook for 3 to 6 minutes, or until the skin is super crispy and fish is opaque. Carefully flip and cook an additional 2 to 4 minutes, or until salmon reaches desired done-ness. For rare-in-the-center salmon, cook about 2 minutes per side. Adjust the grill time up for salmon fillets that are thicker than 1 inch.
• Transfer salmon to a serving platter and serve with grilled zucchini salsa!
• Grill the zucchini and yellow squash while you're grilling the fish. To do so, cut the zucchini into 1/4 to 1/2-inch thick rounds, lightly coat with olive oil, and sprinkle with salt and pepper. Place zucchini on the grill and cook until grill marks appear, about 2 minutes. Carefully flip and cook on the other side until grill marks appear, another 1 to 2 minutes. Transfer to a cutting board and chop when cool enough to handle.
• Transfer the chopped grilled zucchini and yellow squash to a mixing bowl. Add the remaining ingredients for the salsa and toss until well-combined.

GRILLED SALMON, THE HOUSE SPECIAL

Steps:

• Whisk together marinade ingredients.
• Put marinade ingredients in a large Ziploc bag and mix. Cut fillet in half crossways and place both halves in bag. Turn to coat, squeeze air out and seal. Marinate at least 1 hour and longer for more intense flavor.
• Prepare grill for direct heat cooking. When coals are ready, move coal grate to its lowest position from the cooking grate. If using a gas grill, a medium heat will do. Adding wood chips for some smoke is optional, but only until you have done it. Oil the cooking grate where the fish will be placed.
• Place fish, skin side down, and grill for 5 mins. Due to variance in grill heat, check the fish by lifting a corner. If the fish sticks, give it a little more time.
• When done, the fish will pull back from the grate. With a large spatula flip the fish, and cook for another 5 - 7 mins or until the fish is cooked through.
• You can check for flaking with a fork in the thickest part. When done move spatula under fish and on top the skin, the fish will slide easily off leaving the skin on the grate.
• The alcohol content is cooked out of the fish, leaving just wonderful flavors.