The skin is the best part, and I’ll share a few tips for ensuring it’s nice and crispy. Of all my salmon recipes, including salmon steak and blackened salmon, grilled salmon is one of my favorites. When accompanied by an easy, make-ahead side dish such as broccoli salad, it’s one of the easiest dinners I make for my family. Much like this grilled mahi mahi, it’s ready in 15 minutes, and it’s delicious!
Instructions
Storing Leftovers
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Salmon fillets: I almost always opt for skin-on filets. The skin, fatty and crispy, is my favorite part. Olive oil: This is my favorite oil - it’s delicious. If you prefer an oil with a higher smoke point, use avocado oil. Melted ghee is another tasty option. To season: Kosher salt, black pepper, and garlic powder.
You start by preheating your grill on medium and greasing it. You can use an outdoor grill, an indoor grill (including a dual-contact grill like the one I use in the video below), or a grill pan. Grease the grill thoroughly to prevent the fish from sticking. Brush the salmon fillets with olive oil and sprinkle them with the seasonings. Serve immediately. Crispy salmon skin is delicious. As you probably know, many Japanese restaurants serve salmon skin sushi rolls, considered a delicacy. In addition to making the skin crispy, grilling keeps the fish exceptionally juicy, as long as you don’t overcook it. The photos on this page show another common dinner plate in our household: grilled salmon, roasted broccoli (leftovers I reheated), and microwave sweet potato. I also like to serve it with grilled portobello mushrooms, grilled broccolini, or grilled okra, grilling the main dish and sides simultaneously. You can freeze the leftovers wrapped in foil and sealed in freezer bags for up to 3 months. Instead of reheating and drying the leftovers, I sometimes flake them and use them as a salad topping. They’re excellent as an added protein in this arugula salad and can be used instead of chicken in this Cobb salad.
