Yield: 4 servings

 

4 to 6 8-oz, 1-inch-thick salmon filets, skin-on

1 Tbsp avocado oil

2 tsp sea salt

1 lemon cut into 4 wedges

 

Prepare an outdoor grill for direct cooking over high heat at 450° to 550° F. Brush the cooking grates clean and close the lid to heat. Alternatively, heat a cast-iron pan over very high heat.

 

Generously coat the flesh side of the salmon filets with oil and season evenly with salt. Grill the salmon, skin side down, over direct high heat with the lid closed, or in the pan, for about six to eight minutes or until the fish lightens in color, becomes more firm to the touch and can be lifted off the cooking grates or pan without sticking.

 

Turn the salmon over, close the lid, and cook until the meat reaches 130° F—about two to four minutes for medium rare or longer for desired doneness. Transfer to a platter to rest for one to two minutes.

 

Slide the salmon skin off the filets and serve with wedges of lemon and a side salad or veggies of choice.

 

Recipe courtesy of Sara Banta

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