Fresh Grilled Salmon
For a skinned fillet: Place the fillet on a piece of foil large enough to close over the fillet.
Place 2-3 tablespoons of butter over the fillet. Lemon juice or olive oil both work well also but only add enough to keep the fish from drying out during cooking.
Optional – Cut up your favorite type of onion and place it on the fillet. Chop it fine or pull the layers apart to allow the onion to cook faster.
Sprinkle your favorite seasonings on the fish. Garlic pepper, lemon pepper, seasoning salt, or just good old salt and pepper work in any combination or individually. You can get as fancy as you’d like with the seasoning but this is a “simple” recipe and allows the natural flavor of the fish to be enjoyed.
Seal the foil and place the fillet on a pre-heated grill on medium to medium high heat. If you choose the onion option, go with medium as it will allow the onion to cook more fully. Open the foil after 5 minutes and check the fish. If the thickest areas are white and flaky, it’s time to eat. Most likely, only the thinnest portions of the fillet will be done at this point so close the foil and wait another 5 or so minutes and repeat the check.
When the thickest areas of the fillet are done, remove the fish from the grill and serve immediately. The hotter the better as the fish will begin to dry out as it cools.
If you have fillets with the skin on, do everything the same except without the foil and you’ll want to prepare your onions separately (something to consider with either method) and add them on your plate.
The key to excellent grilled fish is to have everything ready to go when the fish is done. Do not try to keep the fish warm while you are finishing side dishes as the fish will tend to dry out and not be nearly as delicious just as if a prime steak was over cooked.