And it comes with a killer whole-lemon sauce.
Yes, the fear of salmon sticking to the grates is real. Luckily, senior food editorrecipe. Using skin-on fillets creates a wonderfully crunchy skin, plus the skin acts as a barrier to protect the flesh of the salmon from overcooking. Bonus: There’s no need to flip. Paired with a fiercely bright lemon-sesame sauce that uses, yes, the whole lemon—peel, pith, and all—this recipe is a new inductee into theSalmon cooks fast, so start by getting everything ready to go.
When the sauce is done and that grill is good and hot, give the grates a good scrub with a grill brush to ensure the fish won’t stick to anything. Slick the grates with oil immediately before placing the salmon on the grill, then quickly cover the salmon for 6 to 8 minutes while it cooks. Keeping the fish covered guarantees a shatteringly crisp, chicharron-like skin that releases from the grates easily, and the flesh can gently cook through at the same rate.
Transfer the salmon to a plate and let cool slightly, then top with a torn herb like chives, parsley, or basil, and spoon the lemon-sesame sauce on top. We love grilled salmon because it’s rich and versatile, but this recipe works great with any skin-on fish. Try
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