Many cooks prefer to grill larger cuts of fish rather than smaller fillets, since the extra heft helps to trap in moisture and flavor. This recipe calls for a large piece from a side of salmon to be grilled on a bed of citrus and herbs, which helps keeps the fish from sticking to the grate. Instead of a crisp skin, you’ll get plenty of bright flavors from the aromatics. Use this method to grill other types of fish, too, whether whole sides or smaller fillets (even skinless ones). The herbs can vary; dill, marjoram, parsley, and thyme are all particularly lovely with fish.
Recipe information
Yield
Serves 6 to 8
Ingredients
Preparation
Step 1
Prepare grill Heat the grill to medium (see Grill Temperature Guidelines, page 162). Once it is hot, scrub grates with a grill brush and lightly sweep with oil.
Step 2
Grill fish Make a bed for the fish by first arranging the lemon and orange slices on the grate and then scattering the herbs on top. Lay the salmon skin side down over the herbs and season with sea salt and pepper. Cover the grill and cook salmon 20 to 30 minutes, depending on desired degree of doneness.
Step 3
Serve Use two large spatulas to carefully transfer the salmon, citrus, and herbs to a large platter or board. Serve hot, room temperature, or cold (cover with plastic wrap and refrigerate up to 24 hours).
Ingredients
Step 4
A 3-pound piece of salmon is just right for this method. Anything larger may be unwieldy. If you can find only larger sides, have the fishmonger cut away the excess weight from the tail.
Step 5
Sea salt, such as Maldon or fleur de sel, is best for seasoning fish and shellfish.
