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.