This grilled salmon tastes so good! A simple soy sauce and brown sugar marinade, with hints of lemon and garlic, are the perfect salty-sweet complement to rich salmon fillets. Even my 9-year-old loves this recipe!
Ingredients:
four 5-ounce center-cut salmon fillets (about 1-inch-thick), skin-on
2 tablespoons olive oil
kosher salt and freshly ground black pepper
Directions:
Bring the salmon to room temperature 20 minutes before grilling.
Preheat the oven to 450 degrees F. Set a large cast-iron grill pan over low heat and pre-heat for 1 minute.
Meanwhile, brush the salmon lightly with the oil and season with salt and pepper.
Raise the heat under the grill pan to medium-high. Place the salmon, skin-side up on the grill, at an angle across the ridges of the pan. Cook until the fish has distinctive grill marks, about 3 minutes. To make cross-hatched grill marks, use a spatula to re-position the fillets about 45 degrees (keep the skin-side up). Cook 2 minutes more. Turn the salmon over, and transfer the grill pan to the oven. Continue cooking the fish in the oven for 2 to 3 minutes for pink inside, 5 minutes for medium, and 7 minutes for well done.
Remove the fish from the pan, and let rest for 2 minutes, to finish cooking. (If the skin comes loose during cooking, you may remove and discard it before serving, if desired.) Serve.
