Many think of burgers and barbeque chicken when picturing a grill out. But, you can add a healthier option to your grilling repertoire with this grilled salmon recipe! Simple and delicious, this recipe features only 4 everyday ingredients. Bring some healthy Omega-3 fatty acids to your summer barbeque.

How to make Grilled Salmon

Ingredients

• 4 4-ounce salmon fillets, skin on (wild caught, if possible)
• 1 tablespoon olive oil
• ½ teaspoon kosher salt
• 2 tablespoons Seafood Seasoning

Directions:

1. Preheat a grill to medium-high heat (375 to 450 degrees).
2. Brine the salmon: While the grill preheats, in a shallow dish mix together 4 cups room temperature water and 3 tablespoons kosher salt. Place the salmon in the water and wait for 15 minutes (this should be about the time it takes to preheat).
3. Pat the salmon dry with a clean towel. Rub it generously with oil and sprinkle it with the kosher salt and seasoning blend (or simply salt and pepper).
4. Grill the salmon skin side down for 3 to 5 minutes (where the flames aren’t directly touching the fish), until grill marks appear and it releases from the grates. Flip and cook another 2 to 5 minutes, depending on the thickness of the salmon, until flaky and just pink at the thickest portion and the internal temperature is 125 to 130 degrees. (Salmon varies in thickness, so the cook time is different based on each piece of fish.) Allow to rest for a few minutes, then serve.

Tips:

Oil the fish, not the grill. Contrary to popular belief, there’s no need to oil the grill grates. Oiling the fish itself improves the chances of it releasing more easily from the grates to look — and taste — better. Again, a neutral-flavored oil with a high smoke point like grape seed oil is a good one to choose.

Grill the salmon skin side down first. Whichever variety of salmon you choose, choose a filet or salmon cut with the skin on. The salmon skin provides a layer of safety between the grill grates and the fish’s flesh as it cooks.