'No-Flip' Salmon on Charcoal Grill
A charcoal fire is perfect for grilling salmon, or any fish because the meat quickly picks up a subtle, smoky flavor.
- Serves: 4 persons
- 1pound salmon (fresh, skin on)
- 1teaspoon vegetable oil
- Kosher salt (to taste)
- Black pepper (to taste)
- ½bunch chives (uncut)
- 4sprigs tarragon
- Optional: lemon wedges
Step 1Gather the ingredients.
Step 2Prepare a medium-hot fire in a charcoal or preheat a gas grill to medium-high.
Step 3Brush flesh side of salmon with oil.
Step 4Season salmon with salt and fresh ground black pepper to taste.
Step 5Scatter herbs over the top, and place skin-side-down on the grill.
Step 6Close lid and cook without turning for 10 to 15 minutes (depending on thickness), or until salmon is just barely cooked through.
Step 7The skin will blacken but will insulate the fish and prevent drying out unless overcooked. The surface of the salmon may appear slightly translucent but should be somewhat firm and very warm to the touch.
Step 8Remove, cover with foil, and allow to rest for 5 minutes.
Step 9Serve with lemon. Herbs can be discarded, or used as a garnish.