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Charcoal-Grilled Salmon Fillets

Source of Recipe


From "The Best Recipe: Grilling and Barbecue"






List of Ingredients



• 4 center-cut salmon fillets, each 6 to 7 ounces and 1-1/2 inches thick, pin bones removed
  
• Salt and ground black pepper
  
• Vegetable oil for grill rack
  






Instructions



1. Light a large chimney starter filled with hardwood charcoal (about 2-1/2 pounds) and allow to burn until all the charcoal is covered with a layer of fine gray ash. Build a single-level fire by spreading the coals evenly over the bottom of the grill. Set the cooking rack in place, cover the grill with the lid, and let the rack heat up, about 5 minutes. Use a wire brush to scrape clean the cooking rack. The grill is ready when the coals are medium-hot.
   
   
2. Generously sprinkle each side of the salmon fillet with salt and pepper.
   
   
3. Lightly dip a small wad of paper towels in vegetable oil; holding wad with tongs, wipe grill rack. Place the fillets skin-side down on the grill. Grill, uncovered, until the skin shrinks, separates from the flesh, and blackens, 2 to 3 minutes. Gently flip the fillets with a metal spatula. Grill, uncovered, until the fillets are opaque almost throughout, with translucence only at the very center, 3 to 4 minutes. Serve immediately.
   
   Makes 4 servings.