table-grill salmon

2016-04-10

This is similar to the Dill Salmon recipe—also Atlantic salmon with dill—but skin-on this time with a simple tomato side dish.

This is what you need for 2 servings:

Pic1: dill salmon with tomato

I always start skin-side UP to sear the fillet on the non-skin side, then turn, lower the heat and cook slowly on both sides.
When nearly done, I increase the heat again and sear the non-skin side. The skin side will need a bit longer on high heat to get crispy. This way you get crisp outside and still-moist inside.
The pictures show me turning the fish several times. This is not beefsteak that we want rare inside. This fish has to be fully cooked inside. Turning a few times avoids searing too much on the outside and distributes the heat more evenly towards the inside.

Pic2: 1st turn
Pic3: 2nd turn
Pic4: 2nd turn, skin-side down.