Salmon is one of the most popular species of fish in Australia at the moment, and there are so many different opinions on the best method of grilling. Follow the instructions below and you won’t be disappointed.
- 1 x 180 g salmon fillet (per person)
- coarse salt
- olive oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Turn the barbecue grill plate on to high and sprinkle with salt. This will increase the conductivity of heat. Apply a drizzle of oil over the salt.
Once the oil begins to smoke, the grill is ready. Reduce heat to medium.
Place the salmon fillet on the grill, presentation-side down (the side which will face up on the plate when served). Be sure to lay the fillet down away from your body, as shown in the video, to avoid any hot oil splashing toward you.
As the salmon begins to cook, a white line of cooked flesh will creep up the side of the fillet. For a perfect medium-rare result, turn the fish when the white line has risen approximately one third of the way through the fillet.
Continue grilling until the white line on the other side has risen approximately one-third of the way through the fillet.
If you are concerned about overcooking the thinner part of the fillet, position the fillet on the edge of the barbecue with the thin portion of the fish hanging over the edge. This will stop the thin portion from continuing to cook while allowing the thicker portion to continue.