A simple, delectable way to prepare salmon.
Even people who don’t love fish tend to like salmon. There’s just something about its buttery, slightly sweet flavor and flaky texture that appeals to most palates. And when you cook salmon on the grill and get the skin ultra crispy, you have a winning dinner that your family will love.
Salmon is a wonderful fish for so many reasons. Whether you prefer wild or farmed, fresh or frozen, salmon is available year-round. High in protein and rich in omega-3 fatty acids, salmon is very good for you. And it can be prepared in various ways, such as being baked, pan-seared, or broiled. But when the summer comes and we pull out our grill, the most popular way to eat salmon in my house is grilled with the skin on.
Why leave the skin on? Well, because it brings this gloriously crunchy element, which is the most perfect contrast to the velvety fish. It’s divine. The key to this recipe’s success is patting the fish dry, preheating your grill so the grate is very hot when you place the fish skin-side down, and not disturbing it during the first five minutes of covered cooking. You won’t believe how easy it is to achieve perfection here and with only a few ingredients: the fish, the ghee, and simple salt and pepper seasoning.
Speaking of seasoning, I really love the salmon this way but if you’re looking for another layer of flavor, try a Salmon Marinade or this spicy Creole Seasoning.
What Is Ghee? And Why Use It In This Recipe?
Simply put, ghee is clarified butter, meaning the butterfat has been separated from the milk solids and water. It is widely used in South Asian cooking and is available in most grocery stores. Because it is almost purely fat, ghee can be stored unopened in the pantry, and although it is very similar to regular butter, because the milk solids have been removed, it’s good for people with lactose intolerance.
We use ghee in grilled salmon with skin because it has a higher smoke point than regular butter: it can withstand the high temperature of the grill without burning, which makes it perfect for this method of cooking. Ghee is also more concentrated than butter, bringing more depth of flavor to this salmon dish.
How To Make Ahead And Store
Store cooked and cooled grilled salmon with skin in an airtight container in the refrigerator for up to 3 days. Wrap the filets in foil and then place in freezer-safe bags and they can be frozen for up to 3 months (thaw overnight in the fridge before reheating).
How Do I Keep The Fish From Sticking To The Grill?
Preheating the grill to a high heat will help prevent sticking. Next, put some cooking oil on a paper towel or use a cooking spray, and quickly oil the grate just before setting the fish down. Finally, don’t turn the fish too early: you want that skin to be nice and crispy, not just for the taste and texture but also so that it releases from the grill easily.
Serving Suggestions
Grilled salmon with skin is delicious hot off the grill with a squeeze of lemon, but it is also great paired with a flavorful sauce. Either Tzatziki or Yogurt Herb Dipping Sauce will bring a cool, tanginess to the fish but if you want to add some heat, try serving the salmon with Jalapeño Sauce. I also love the way salmon lends itself to anything green and fresh and herby, like Pesto or Chimichurri.
Grilled salmon with skin and any of these sauces—or none!—makes a wonderful entrée served with sides that go particularly well with this fatty fish. I often serve this salmon with Creamy Lemon Pasta and Roasted Asparagus, but a favorite “grill-fest” meal around here is the grilled salmon with skin paired with Grilled Green Beans, Grilled Corn on the Cob, and this bright, tasty Grilled Peach and Avocado Salad.
Grilled Salmon with Skin
Ingredients
- 1 1/2 pounds salmon with skin on
- 2 tablespoons ghee clarified butter
- Salt to taste
- Pepper to taste
Instructions
- Gently remove any remaining scales from the skin using a fish scaler or the back of a knife, then pat the salmon dry with paper towels.
- Let the salmon sit wrapped in paper towels at room temperature for 15 minutes.
- Turn on your gas grill to high, it usually takes about 15 minutes to warm up fully.
- Unwrap the salmon, cut into even portions if necessary, and spread a thin layer of ghee on the skin.
- Sprinkle salt and pepper evenly over all sides of the salmon, including the skin.
- With the grill lid open, turn off the flames, place the salmon skin-side down on the grates, then close the lid to cook for 5 minutes (do not peek!).
- Turn the grill back to high heat for another 2 minutes.
- Open the lid, flip the salmon over (meat side down), close the lid again, and cook for 1 more minute.
- Use a meat thermometer to check for an internal temperature of 135°F. You can cook for an additional 1-2 minutes if needed.
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