Ingredients

The following ingredients have 4 Servings
  • 1.5 lbs salmon*
  • 2 tbsp ghee**
  • salt
  • pepper

Instruction

  • Unless the fishmonger has already done it, remove the scales from the skin, then brush them away with a paper towel.
  • Wrap the salmon with paper towel and let sit at room temperature for 15 minutes, while you preheat the grill.
  • Preheat a gas grill on high so that the internal temperature will reach at least 600F. For me, I can achieve this with preheating 2 of the 3 burners.
  • Unwrap the fish, cut it into pieces as desired (cutting a 1.5lb piece into 4 pieces gives you 6 ounce portions, which is good for a serving), then spread a thin layer of ghee onto the skin.
  • Season the fish all over with salt and pepper, including on the skin.
  • Open the grill lid, turn off the flames completely, then quickly add the salmon to the grates, skin-side down, and close the lid. Turning off the flames prevents flareups from scorching the skin. Let the salmon cook with the lid closed (do not open it!) for 5 minutes.
  • Turn the burners of the grill back to high heat, then open the lid and turn each piece 90 degrees, to caramelize more of the skin. Close the lid and keep cooking for 3 minutes.
  • Open the lid again and flip each piece of fish over, close the lid, and cook for 1 more minute.
  • Check with a thermometer for an internal temperature of 125F. If it is not warm enough inside, keep cooking for 1-2 minutes until at least 125F in the middle.
  • Serve promptly and enjoy!