FOR THE SALMON:
1– 1 ½ lbs. salmon fillet, cut into 4 pieces
FOR THE HOUSE SEASONING:
¼ c. garlic powder
¼ c. kosher salt
¼ c. dried parsley
¼ c. dried minced onion
¼ c. dried basil
PREPARE THE HOUSE SEASONING:
Mix ingredients together and store in an airtight container for up to 6 months.
PREPARE THE SALMON:
Rub each piece of salmon with olive oil and sprinkle with house seasoning, to taste (I use about 1 teaspoon of olive oil and ¼ teaspoon of seasoning per piece).
GRILL THE SALMON:
Heat coals, gas grill, or grill pan to medium heat. Place salmon on the grill. Cover and grill over medium heat for about 5 minutes per side (maybe a few more minutes, depending on the thickness of your fish). The salmon is done when it flakes easily with a fork.
Keep a close eye on the salmon while it cooks, since the total cooking time will vary depending on the size and thickness of your fillet, as well as the temperature of your grill. You'll know that the fish is done when the flesh flakes easily with a fork. You don't want to overcook it or the salmon will become dry.
While the FDA recommends cooking fish to 145°F, for a flakier, more moist and tender salmon filet, many chefs find that it's best enjoyed when it's cooked to medium – 125°F. We don't usually use a thermometer, but instead look to see that the texture of the fillet flakes easily with a fork and the inside changes from translucent (red or raw) to opaque (pink).
Grilling the salmon over medium heat (about 350°F-400°F) gives it that delicious, charred exterior while keeping the inside moist and tender.
Leave the skin on the salmon when grilling. This adds flavor and moisture, and helps hold the fillets together. It will peel off easily before serving.
Serving: 4ounces salmon with olive oil and seasoning | Calories: 248.1kcal | Protein: 31g | Fat: 13.1g | Saturated Fat: 2.5g | Cholesterol: 64.6mg | Sodium: 215.1mg