Resist repeated moving

Choose portions of similar thickness and remove any pin bones with tweezers. Dry the skin and oil it sparingly. If the fish sticks, forceful tugging is usually the wrong answer; work a broad spatula carefully under the skin once it has browned enough to release. Thin tail sections should cook separately because they finish sooner. Diners can eat the finished skin or leave it on the plate according to preference.

Chop dill shortly before serving rather than allowing it to burn on the grate. Offer lemon juice separately because soaking crisp skin softens it again. For guests who prefer not to eat the skin, use a broad spatula to gently lift the cooked flesh away after checking doneness. Keep raw ingredients refrigerated; clean hands, utensils and surfaces after contact, and use fresh plates for cooked food.

The recipe

Serves 4

Ingredients

  • 4 skin-on salmon portions, about 6 oz / 160 g each
  • 1 tbsp canola oil
  • ½ tsp fine salt
  • ½ tsp black pepper
  • 1 lemon
  • 2 tbsp chopped dill
  • 1 tbsp olive oil

Method

  1. Check salmon for bones, dry the skin and brush with canola oil. Season the flesh with salt and pepper. Finely grate lemon zest and mix with dill, one tablespoon lemon juice and olive oil.
  2. Preheat an outdoor grill for medium heat, with a direct cooking area and a separate unheated zone. Clean the grate before adding food. Keep the cooler side clear so pieces can finish gently or move away from any flare-up.
  3. Place skin-side down over medium direct heat for about 5–7 minutes. Move to indirect heat and close the lid to finish; turning the fish is not essential.
  4. Check the thickest part with a clean food thermometer: fish should reach 145°F / 63°C. Timing varies with thickness and the grill, so use the suggested minutes to plan rather than as a doneness guarantee.
  5. Measure the thick portions. Transfer to clean plates and spoon over the lemon-dill oil. Cut the remaining lemon into wedges. Support each portion with a broad spatula so the cooked flakes do not separate during lifting.

Storage

Refrigerate leftovers promptly in shallow containers, within two hours or within one hour above 90°F / 32°C. Keep at 40°F / 4°C or colder and use within three to four days. Reheat only the portion needed to 165°F / 74°C throughout; discard food left out beyond those limits.

Use grilling equipment only in its intended location and follow the manufacturer’s instructions. Timing is not a substitute for checking doneness.