To grill Salmon properly, keeping the delicate texture together while infusing some sweetness, some spicy heat, and some aromatic citrus, is way easier than you think!
You will need:
- 1 or 2 full SKIN-ON whole filets of Salmon
- Non-Stick Aluminum Foil
- 1 Lime
- Olive Oil
- Salmon Rub, Equal amounts of the following:
- Fresh Chili Powder
- Dark Brown Sugar
- Fresh Ground Pepper
- Kosher Salt
- Garlic Powder
- Chopped Cilantro
First, some questions. Question 1, "Is it that important to buy skin-on Salmon for grilling?" Yes. The skin is added protection against moisture loss and heat reflection. You won't eat the skin, but it will serve an important purpose. Question 2, "Non-stick foil? Are you kidding me with this?" No. Non-stick aluminum foil is a marvelous invention, especially for grilling. Always have some on hand, but know that it's more expensive than regular foil so you probably won't want to use it to replace all of your aluminum foil needs.
Start a bunch of charcoal, then spread them in a big oval around the edges of your grill. You'll be placing the fish on the grates over the middle, the idea being to make sure the Salmon isn't sitting directly over some super hot charcoal. The foil and the skin will deflect most direct heat, but you don't want some of your fish to be over-cooked while the rest is perfectly done, so try to spread the charcoal to the back, or the front and/or sides of the grill. Close the lid and let the grill pre-heat a bit.
The fun part begins...
You need to slide the foil off of your cutting board, and onto your grill (with the Salmon still on, of course). The interesting part of this exercise is, the Salmon is slippery, and so is the non-stick foil, and you've added olive oil to the equation so... don't let it all slide onto the grill or it will all stick and gum together and you'll go hungry. Your grill will be hot, but you should be able to slide the foil onto the surface, and then quickly slide it to position it so the fish is in the "middle" of the fire ring below. Now, close the lid and let it "cook" in your new charcoal oven for ten or fifteen minutes before taking it's temperature.
A Word about Temperature and Doneness...
Slice the other 1/2 of the lime for individual serving, and garnish the top of the Salmon with fresh chopped Cilantro and serve!