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Grilled Salted Salmon

February 8, 2012

Grilled salted salmon

This recipe is a nod to the past when fish was eaten simply, salted and grilled. Salt preserves and seasons the fish; the grilling adds even more smoky flavor. In this recipe, I’m going to use a conservative amount of salt, not nearly enough to truly preserve or dry-cure the salmon, but it will still be salty. Serve this salmon along with lots of plain, cooked rice.

Raw fish that has been salted will keep in the refrigerator for 3 or 4 days, so it’s a perfect treatment if you can’t cook your fish right away. You’ll notice that the texture of the raw fish will change from soft to somewhat hard and dry, because the salt draws water out of the fish. After the fish is cooked, it will also keep well in the fridge, for one week.

Grilled Salted Salmon

Serves 4 as a side dish

½ pound fresh salmon

¾  teaspoon sea salt

20 charcoal briskets for grilling

1. Rinse salmon in fresh cold water; wipe off to dry. Rub salt all over the salmon, including the skin. Cover salmon in plastic wrap and place in the refrigerator overnight.

2. Wipe off any excess moisture from the salmon.

3. Rub some oil on the grill (or a grill pan, if you are using one), to prevent the salmon from sticking to it. Heat the grill with about 20 charcoal briskets. This will take about 15 to 20 minutes. Once the charcoal is ashy and hot, place them in a single layer in the grill. Place the cooking grill over the charcoal and heat it for 2 minutes. Place the salmon, skin side down on the grill, uncovered, for 2-3 minutes. Check to make sure the skin does not burn. If the heat is too hot, move the salmon over to a cooler spot. After the skin is golden brown, turn the salmon over. Continue to grill, skin side up, for another 2-3 minutes in the hottest part of the grill, until the salmon is golden brown. The salmon will be cooked on the top and bottom, but it will still look pink in the thickest part. Place the salmon on a cooler spot on the grill; cover the grill, and close the vents halfway. This will trap in the heat and cook the salmon all the way through. The salmon will be cooked in about 2 or 3 minutes. Serve warm or at room temperature, over plain, cooked rice.

Start with fresh salmon.

Rinse with fresh cold water.

Wipe salmon dry with paper towels.

Rub salt all over salmon.

Salt the skin too; salmon skin has a wonderful flavor.

Wrap it and put in the fridge overnight.

Light the charcoal briskets.

Place the charcoal in a single layer. Heat the grill for a few minutes.

Place it on the grill skin side down first.

Flip it over and cook on the other side.

Grill until the second side is golden brown.

The thickest part of the salmon is still pink in the center.

Cover the grill and heat until salmon is cooked through.

Grilled salmon

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From → Fish, Recipes

5 Comments
  1. Simply cooked! I like it, one really should be emphasising the amazing taste of a beautiful cut of salmon.

    • Thank you. Since this post, I have also salted and fried it in a wok and that’s also good. The smell inside, not so good. Emi

  2. This looks absolutely amazing. We don’t have a grill yet but are going to get one when the weather changes, we’re going to get one and this recipe will be on my list!

    • Thank you. It’s good to grill outdoors, so the fish odors don’t linger in the house. I recommend the chimney starter. Emi

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