Ingredients
- Four 5-ounce center-cut salmon fillets (about 1-inch-thick), skin-on
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
Directions
Bring the salmon to room temperature 20 minutes before grilling.
Preheat the oven to 450 degrees F. Set a large cast-iron grill pan over low heat and pre-heat for 1 minute.
Meanwhile, brush the salmon lightly with the oil and season with salt and pepper.
Raise the heat under the grill pan to medium-high. Place the salmon, skin-side up on the grill, at an angle across the ridges of the pan. Cook until the fish has distinctive grill marks, about 3 minutes. To make cross-hatched grill marks, use a spatula to re-position the fillets about 45 degrees (keep the skin-side up). Cook 2 minutes more. Turn the salmon over, and transfer the grill pan to the oven. Continue cooking the fish in the oven for 2 to 3 minutes for pink inside, 5 minutes for medium, and 7 minutes for well done.
Remove the fish from the pan, and let rest for 2 minutes, to finish cooking. (If the skin comes loose during cooking, you may remove and discard it before serving, if desired.) Serve.
- Copyright 2001 Television Food Network, G.P. All rights reserved
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By sugarsweet2
New York, NY
on August 01, 2011
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I actually use this recipe as a technique. In other words, I substitute with my favorite marinades for grilled salmon (lemon pepper, orange, chili-rubbed, dijon-honey - I flavor salmon quite a few ways! and follow up with this recipe's suggestion of grilling then baking. It creates a fabulously moist, yet beautifully grill-marked salmon filet, year round. You can't beat salmon grilled outdoors on a cedar plank, but this recipe helps me eat my beloved fish even in the winter.
By sandjj1_11558425
on March 29, 2011
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This recipe is great. Very good for someone on a bland diet. But I made cucumbers and sour cream as a side dish for anyone that needed some type of sauce. Everyone loved it. This will be a keeper.
By EagleWarrior
Zacatecas, Zaca...
on May 07, 2010
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By itself this recipe is on the bland side, so I combined it with another. I've been interested with Asian cooking for a while, Japanese in particular. I made some "Dashi" (Alton Brown's recipe and from the leftover Bonito flakes (also Alton's made his "Glazed Bonito Flakes", I topped the salmon fillets with this and it was great.
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