How to Make Bruschetta Salmon Recipe on the Grill

Wash the carbon steel pan heavily with hot water to remove the beeswax coating.

Dry the pan thoroughly after washing.

Heat the grill (Big Green Egg) with charcoal until ready.

Apply a heavy coat of crispy stick seasoning inside the pan using a paper towel.

Place the pan on the grill and heat until it starts to smoke.

Wipe out the excess seasoning, leaving a thin coat in the pan.

Put the pan back on the grill to darken the surface, closing the lid to heat it properly.

After about 15 minutes, check the pan; it should have changed color and be seasoned.

Prepare the salmon by coating it with Tina Cannon's European blend seasoning and olive oil.

Heat 3 tablespoons of olive oil in the pan until it sizzles when liquid is splattered in.

Add half of a chopped large onion to the pan and sauté for about 4-5 minutes.

Add 3 cloves of minced garlic and 6 basil leaves to the pan.

Cook the salmon for 6 minutes on one side, then flip it using a spatula and cook for another 6 minutes on the other side.

Remove the salmon from the pan once cooked.

Equipment Needed

Spice Level:

Allergens