Finding and riding the slipstream means an easier, more efficient race with less friction and resistance. When it comes to ease and efficiency in grilling, it doesn’t get much more effortless than smoking up some succulent salmon fillets.
Rich in omega-3 fatty acids and protein, salmon is a quick and healthy weeknight dish. Buy some fillets fresh from your local grocery store or thaw out some frozen ones the night before, and they can be ready in fewer than 20 minutes! We recommend serving them with steamed vegetables, brown rice or both.
Salmon fillets (we used 6)
Optional: salt block
Lightly salt and pepper the fleshy side of the salmon.
Brush with olive oil and melted butter.
Set the grill to 400-450 F.
Place the salmon skin side down and cook 8-10 minutes.
Turn the fish and peel off the skin. If the skin doesn’t peel easily, cook the skin side for a minute or two longer and then try again.
Salt and pepper lightly on the side where you removed the skin and brush with butter or olive oil.
Cook another 5-6 minutes and then turn over for about 2 more minutes.
When the center of the fish is slightly pink with only a small amount of juice, remove it from the grill, cover and let stand for 5 minutes.