by Rob Endsley/Prince of Wales Sportfishing
I don’t know about you, but when I put a salmon on the barbeque the same day it’s caught I like to taste the salmon and not a bunch of other stuff. Salmon has a unique flavor that is unrivaled by any other fish and drowning that flavor, especially on fresh fish, is a shame.
- Olive Oil
The first thing I’ll do is rub some olive oil over the fish and let it sit for a while, say for 15 to 20 minutes. The olive oil really brings out the flavor in the salmon and helps to keep it from sticking to the grill. Sprinkle a little salt and pepper on the fish prior to placing it on the grill. No need to overdue it here, just enough to add a little flavor.
Set the grill on “hi” and get the iron as hot as you can, making sure the grill is clean before adding the salmon. Place the salmon meat side down on the barbecue for about a minute, or just long enough to sear the fish. Flip the fish using a metal spatula and finish cooking the fish with the heat between “medium” and “hi”, removing the salmon from the grill when it just past medium rare.
The salmon will continue to cook for several minutes after it’s removed from the heat. Like other types of meat salmon will dry out when it’s overcooked, so it’s key to remove the fish at the right time to retain as much flavor and juice as possible.