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Prep Time
6 mins
Grill Time
8 mins
Total Time
14 mins
Categories
Ingredients
Servings
Salmon Filets, pre-portioned, with or without skin
Denny Mike’s Fintastic, Paul Prudhomme’s Magic Salmon Seasoning, or your favorite seafood seasoning
Olive oil, canola oil, avocado oil, or Duck Fat Spray
Asian Sauce such as Teriyaki, Sweet Chili, Thai Curry, or any tangy sauce
Directions
Step 1
Lightly coat or spray the filet with oil. Olive oil is OK, avocado oil or duck fat oil is preferred.
Step 2
Season the flesh side(s) of the filets.
Step 3
Pre-heat the grill to high.
Step 4
Oil (spray or wipe) the GrillGrates with Canola or Duck fat IF the GrillGrates appear dry or are not well seasoned yet.
Step 5
Place the filets on a hot GrillGrate at an angle to the rails just as you would a steak.
Step 6
Allow to sear for 2-3 minutes.
Step 7
Use the GrateTool to lift and twist the filet (same side down) to put a nice cross-hatch on the flesh.
Step 8
Grill another 2-3 minutes.
Step 9
Flip the filets with the GrateTool and see how nicely the salmon sears.
Step 10
If your filet has skin on one side you may want to start with skin down for 1/3 of the cook, then sear the flesh side to be up and ready for the pour.
Step 11
Pour marinade over the salmon allowing it to spill over into the valleys. You can baste with a brush but pouring is more fun! It is OK to make a mess in the valleys, do not worry about flare-ups.
Step 12
BRAD,
The Salmon looks great. I would love to try it soon, but am I missing the mainade recipe?
Do you have the recipe for the marinade?
Thanks in advance
Chuck, just a prepackaged teriyaki sauce! But you can use a Sweet Chili, Thai Curry, or any tangy sauce with it.