NO PHOTO
Ingredients
ScaleNo serving count in the source — scale by factor
- Coho salmon fillets, 24 ounces total; skin-on; Coho (silver salmon)4
- olive oil
- salt
- black pepper, freshly ground
- unsalted butter, softened1 stick
- lemon, juiced1/2
- flame-resistant towel, tied with twine and soaked in oil; grilling equipment1
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Brush salmon with olive oil and sprinkle liberally with salt and freshly ground black pepper. Set aside.
Heat a large chimney starter's worth of charcoal briquets. Once hot, disperse evenly around the bottom of the grill and reapply the grate.
Quickly grease the grate with the towel. Add salmon fillets, skin side down, and cook, covered, turning often, until fish is pink throughout and flakes easily when tested with a fork.
Remove and keep warm.
Fold together lemon and butter. Melt over medium heat in a large saucepan.
Drizzle butter over salmon fillets and serve warm.