Grilled Salmon Recipe on a Kamado Style Ceramic Charcoal Grill

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a high smoke point and is healthier.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried herbs are convenient and less expensive.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is a lower-calorie sweetener.

soy sauce

🥗Healthier: coconut aminos

💰Cheaper: liquid aminos

Liquid aminos provide a similar flavor at a lower cost.

Set a plastic bag in a bowl.

Pour in a little olive oil and whisk in lemon juice and minced garlic.

Add rough chopped fresh basil and blend to emulsify.

Add finely chopped shallot, black pepper, red pepper flakes, salt, and cayenne pepper, and mix well.

Finish with about 3/4 cup of water and mix together.

Introduce salmon fillets to the marinade, ensuring they are completely coated.

Seal the bag tightly and refrigerate for 1 to 2 hours.

Remove from the fridge 30 minutes before grilling.

Preheat the grill to between 350 and 400°F.

Wipe the grill grates with oil and pat the fish dry.

Place salmon on the grill and cook for about 3 to 5 minutes per side, depending on grill temperature and fillet thickness.

Optionally, cross-hatch the fillets around 2 to 4 minutes into cooking.

Baste the fillets with melted butter and tent lightly with foil.

Let the salmon rest for 4 to 5 minutes before serving.

Garnish with fresh basil, lemon slices, and a squeeze of lemon juice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens