Grilled Salmon

NOTE: If your fillets are less than 1¹/₂ inches thick, decrease the grilling time by roughly 30 seconds per side. To test fillets for doneness, either peek into the salmon with the tip of a small knife, or remove the salmon from the grill and squeeze both sides of the fillet gently with your fingertips (raw salmon is squishy; medium-rare salmon is firm, but not hard). Serves four.

INSTRUCTIONS:

1. Build a single-level fire (see figure 3). Set grill rack in place, cover grill with lid, and let rack heat up, about 5 minutes. Rub cooking grate with oil-dipped wad of paper towels (see figure 32).

2. Generously sprinkle each side of fillets with salt and pepper. Place fillets skin side down on grill. Grill over medium-hot fire until skin shrinks and separates from flesh and turns black, 2 to 3 minutes. Flip fillets gently with long-handled tongs or spatula. Grill until fillets are opaque throughout, yet translucent at very center, 3 to 4 minutes. Serve immediately.

VARIATIONS:

Grilled Salmon with Mustard Glaze

Mix 2 tablespoons each dry mustard and sugar with 2 teaspoons water to make thick paste. Sprinkle fish with salt and pepper and spread paste over flesh side of fillets. Grill as directed, drizzling with extra-virgin olive oil before serving.

Grilled Salmon with Indian Flavors and Mango Chutney

For marinade, mix 2 tablespoons vegetable oil, 2 tablespoons grated fresh gingerroot, 1¹/₂ teaspoons each ground cumin, coriander, and salt, and ¹/₄ teaspoon cayenne pepper in shallow bowl. Marinate salmon while coals are heating and do not sprinkle with salt and pepper. For chutney, mix 1 ripe mango cut into ¹/₂-inch dice, 3 tablespoons lemon juice, and 1 tablespoon chopped fresh cilantro leaves in small bowl. Grill as directed and serve with chutney.