So, I like to let the fish determine what I am going to cook. If you don’t have your own fresh catch to slap on to the grill, head to your nearest fishmonger and ask what the freshest salmon in the case is. Be specific, and ask when it came in. This immediately lets the monger know that you are a sophisticated foodie. If the response is more than 2 days be sure to ask to smell it before you buy.
I personally prefer the tail section on a fillet, as generally there will be less bones to pull (IMHO the only thing worse than tweezing fish bones is getting one stuck in your throat). Trust me, it is worth investing in a good set of tweezers and high-quality fish spatulas for thin fish like snapper or trout.
Fish steaks are also great, and thicker fillets from the main body are good too. Buy 0.75 to 1 lb for each person you are serving (depending on how hungry they are or if you want leftovers).
After rinsing, pat each fillet dry with a paper towel and sprinkle lightly with kosher salt.
You may then choose to add some additional seasoning to your fillets:
- Mesquite
- Blackened Spice
- Dill and Thyme
- Smoked Paprika
- Lemon Zest
- Or Just a Little Pepper
Be sure not to over-do it, as you want the rub to compliment, not cover up that great flavor.
I am a Big Green Egg fan, but I am also lazy. As such, if it is a dinner party I’ll go with the egg, but if it is Tuesday night with just me, the wife and the dog, it’s the propane grill. I live on the beach so corrosion is a way of life here. Magma is my propane grill of choice.
- Spray the grill grate with olive oil to ensure you minimize the potential for sticking to the grate when it comes time to flip.
- Light the grill and preheat to 375 F.
- Use your Fishtastic to measure the fillet(s) at their thickest parts. Place the fillets onto the grill, skin side down.
- After half the cook time has elapsed flip the pieces over and let cook for the remainder of the time.
- I like to add a little butter to swordfish after I pull it off the grill, and baste salmon with honey butter during the last few minutes on the grill.
- Serve immediately.