This tasty grilled salmon is lightly seasoned and cooked to perfection on the barbecue for an easy and quick main entree.
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: Main Course
Keyword: Grilled Salmon Recipe
½ to 1teaspoonground white pepper
To prepare the salmon for grilling, trim off the thinner parts. This will help the salmon cook more evenly. These thin pieces can either be cooked separately (for a shorter period) or set aside to use at another time as a salad topping. Cut the remaining thicker portion of salmon into 4 servings.
Drizzle each portion of salmon (on the flesh side) with 1 teaspoon of avocado oil. Then sprinkle each portion with ¼ teaspoon salt, ⅛ teaspoon garlic powder, ⅛ to ¼ teaspoon ground white pepper, and ¼ teaspoon dried basil. Set aside. This can be put in the refrigerator for 30 minutes to an hour, giving the oil and seasonings time to settle into the fish.
Prepare the grill by heating the grill to medium heat, 300 to 350°F. Once the grill is heated, use a thick portion of paper towels or clean rag and generously rub the cooking grate with cooking oil.
Place the salmon flesh side down (skin side up) and grill for 7 minutes. As the salmon cooks, it will pull away from the cooking grate. Carefully turn the salmon and cook for another 2 to 3 minutes.
The thinner pieces of salmon cut off before seasoning/cooking could be quickly seared in a pan and then used on a salad or in a wrap.
Ground white pepper has more heat than black pepper. It is made from the same seeds as black pepper but is derived from the fully mature seed.
Grill plates can be used if your grill bars are too far apart for small fillets.
I tried cooking the salmon by placing the skin side down first. It actually worked better to put it flesh side down first.
My grill has wider “bars” on the cooking grate. The appearance may be better on a grill with smaller bars.