Linda' Salmon On The Grill

Salmon On The Grill

2 to 4 Salmon portions
Get the grill hot but you are going to want to do this with indirect heat. If you are using charcoal move the bricketts to the outer edge of the grill, leaving the center free of direct heat. If you are using gas, this works best on a 3 burner grill so you can turn off the center burner and leave the front and back ones on medium heat.
Brush the salmon portions with EVOO and season with salt and pepper. Carefully place the portions meat side down on the grill for 2-3 minutes, close the cover. Open the cover at the end of this time and with your grill tools use the one that you would turn burgers with and very gently pick up each portion and with the help of your grill fork burn each portion skin side down. Baste each portion with the prepared sauce. Close the cover and continue cooking for about 7 minutes, basting every couple of minutes. The salmon is done when the meat is easily flaked.

Remove from the grill to a heated platter and serve immediately.

We like the ratatue and salmon together and often have rice as the starch.


Oh, Den and I very often will poach salmon in the micro-wave. Den loves salmon just about any way I fix it. To poach it, I put the salmon portions in a micro wave safe dish, skin side down. Pour enough dry white wine over the meat to cover it. Add 1 tablespoon of EVOO and 1 1/2 teaspoons of tarragon over the top of it all. Cover with Press and Seal and micro wave on high for 8 minutes max. Remove from the wine and serve immediately.