Whole Grilled Salmon Fillet

Name: Whole Grilled Salmon Fillet
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 8 serving(s)
Ingredients: 1 3-lb (1.4 kg) salmon fillet with the skin on, 1 1/2 inches (4 cm) thick; 1 1/2 tbsp basic dry rub; 1 tbsp (15 ml) vegetable oil

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Preparation 10 min
Cooking 18 min
Servings 8

Why not play with size and scale, not just when it comes to meat but also fish? Our dry rub gives salmon a salty-sweet edge. Serve with a side of grilled romaine hearts. The taste and texture of the lettuce are totally transformed.

Featured in RICARDO Magazine SUMMER 2018

Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

Ingredients

- 1 3-lb (1.4 kg) salmon fillet with the skin on, 1 1/2 inches (4 cm) thick
- 1 1/2 tbsp basic dry rub
- 1 tbsp (15 ml) vegetable oil

Preparation

- Preheat half of the grill, setting the burners to high. Oil the side of the grill that is off.
- Place the salmon on a large plate. Rub the flesh of the salmon with the dry rub. Oil the skin.
- Place the salmon skin side down on the side of the grill that is off. Close the lid and cook for 18 minutes, or until the fish is cooked through, maintaining a grill temperature of 400°F (200°C). Serve with grilled romaine hearts (see note) and tomato-based barbecue sauce.

Note from Ricardo

To grill romaine hearts, cut them in half lengthwise, lightly oil and season them with salt and pepper, and grill 1-2 minutes per side.

Personal Note

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It is separate from our RICARDO editorial content.

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