Grilled Smoky Salmon: A Picnic Favorite

Smoky, juicy and simply amazingly delicious — fantastic! Grilled salmon on the grill is a great way to diversify the menu for a picnic or summer cottage. You can cook any red fish in this way. Prepare amazingly delicious fish for yourself and your loved ones!
cook time: 40 min
Caleb Huxley
Grilled Smoky Salmon: A Picnic Favorite

Nutrition Facts (per serving)

159
Calories
9g
Fat
18g
Protein

Ingredients (5 portions)

Basic:

Salmon 1.5 kg
Lemons 1 pc
Dry rosemary 1 tsp
Vegetable oil 4 tbsp
Salt to taste
Peppercorns to taste

Sauce:

Dill to taste
Lemons 0.5 pc
Olive oil 0.5 tsp
Ground black pepper to taste

Recipe instructions

Step 1

Step 1
How to cook salmon on charcoal on a grill? First of all, prepare the fish and all the products you will need. Fish can be used fresh or frozen. You can also take ready-made store-bought steaks. If you have frozen fish, you need to defrost it in advance. Read about all the intricacies of proper defrosting in a separate article, link at the end of the recipe. Gut the carcass, remove scales and wash in cold water.

Step 2

Step 2
Dry the salmon with paper towels to remove excess moisture and cut into pieces no more than 3-4 centimeters thick.

Step 3

Step 3
Mash the peppercorns in a mortar. You can use a ready-made mixture of ground peppers, but hand-chopped peas are more flavorful.

Step 4

Step 4
Place the steaks on a flat surface. Sprinkle a little salt, pepper and rosemary on top. Dry Provencal herbs go very well with red fish, so they can also be used for pickling. Squeeze the juice of half a lemon onto the fish.

Step 5

Step 5
Turn each piece of fish over and again add salt, pepper, rosemary and lemon juice. Drizzle the steaks with a little sunflower or olive oil. Using light massaging movements, distribute the lemon juice and oil throughout the fish.

Step 6

Step 6
Place the salmon in a plastic bag or food container and leave for a while. It is not necessary to marinate red fish for a long time. For the fish to be saturated with the aromas of spices, it will take enough time for the fire to burn out in the grill. .

Step 7

Step 7
Light up the grill. When there are coals left, you can proceed to the next step.

Step 8

Step 8
Wash the grill, dry it and grease it with vegetable oil. This is necessary so that the fish does not stick to the metal rods during the cooking process. Place the steaks a short distance apart on the grill.

Step 9

Step 9
Send the fish to the grill.

Step 10

Step 10
Periodically turn the grill over to the other side.

Step 11

Step 11
Cook the fish until the salmon is covered with an appetizing golden crust.

Step 12

Step 12
Steaks take very little time to cook. You can check the readiness by piercing the meat with the tip of a thin sharp knife; if you see a clear liquid, then the fish is ready. If you overcook steaks on the grill, they will turn out tough and dry.

Step 13

Step 13
It took me about 8-10 minutes to cook medium sized steaks over medium heat.

Step 14

Step 14
The salmon on the grill is ready and can be served as is.

Step 15

Step 15
But I suggest complementing juicy steaks with lemon and fresh herbs. To do this, mix in a small deep container the juice of half a lemon, just a little vegetable or olive oil (literally 0.5-1 tsp), finely chopped dill and ground pepper. If you have large and fairly fatty steaks, then oil can be omitted.

Step 16

Step 16
Apply the mixture with a silicone brush to each piece of fish.

Step 17

Step 17
Bon appetit!

Additional rubrics

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