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PERFECTLY GRILLED SALMON FILLET WITH A CRISPY GOLDEN TOP

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PERFECTLY GRILLED SALMON FILLET WITH A CRISPY GOLDEN TOP

PERFECTLY GRILLED SALMON FILLET WITH A CRISPY GOLDEN TOP

The first time I tried this grilling technique for salmon, I thought I’d either burn the precious fillet or end up with something amazing. Luckily, it turned out perfectly on the first attempt — golden and crisp on top, yet tender and juicy inside, preserving all its natural flavor. Since then, I’ve made it several times with the same delicious result. I like to cut the fillet into pieces to keep an even thickness across the surface, but that’s optional. I also use the trimmings to make salmon patties.

🕒 Prep Time: 10 min

🍳 Cook Time: 25 min
🍽️ Servings: 3-4

Ingredients

  • 1 whole salmon fillet (choose a thick, evenly sized piece)
  • 1 tsp mild honey (acacia honey works great)
  • ½ tsp oil (neutral flavor)
  • Coarse salt
  • Black pepper (freshly ground)

Instructions

  1. If desired, trim the fillet so its thickness is as even as possible (see reference photo). This is optional, but thinner parts will cook faster.
  2. Pat the fillet dry thoroughly with paper towels.
  3. Generously sprinkle coarse salt over the entire fillet, including the cuts, and let it rest at room temperature for 30 minutes.
  4. Wipe off excess salt and moisture with paper towels.
  5. Season the fillet with black pepper and any other spices you like (I added a bit of lemon pepper).
  6. Mix the honey with oil, then brush this mixture evenly over the top of the fillet, massaging it gently to cover all surfaces. The honey won’t make the salmon sweet but helps achieve a beautiful golden crust faster.
  7. Place the salmon on a strip of parchment paper slightly wider and longer than the fillet—this will help transfer it intact onto the baking tray.
  8. Use the parchment to move the salmon onto a baking tray lined with parchment paper.
  9. Bake at 120°C (250°F) for 20 minutes.
  10. Switch the oven to grill mode (heat from above) at around 220°C (430°F) if your grill has a thermostat. Grill the salmon for about 5 minutes, watching carefully to prevent burning—especially near the end.
    Pro tip: Professional chefs sometimes use a culinary torch after baking to achieve an even golden finish.
  11. Once nicely browned, use the parchment paper to transfer the salmon onto a serving platter.
  12. Optionally, brush the top with a little toasted sesame oil and sprinkle with toasted sesame seeds and chopped fresh parsley. Arrange lemon slices around the salmon for garnish.
  13. Serve by slicing off portions as desired. Note that this method doesn’t produce a crispy skin.

💡 Tips

  • Drying the fillet well before salting helps the salt penetrate and improves texture.
  • Keep a close eye during grilling to avoid burning.
  • Using parchment paper to handle the fish ensures it stays intact and makes serving easier.
  • Honey helps the salmon brown beautifully without adding sweetness.

🍽️ Perfect For

  • Elegant weeknight dinners
  • Special occasions and entertaining
  • Light and flavorful seafood meals

📝 Final Thoughts

This grilled salmon fillet technique creates a beautifully browned, tender, and flavorful dish that’s simple yet impressive. The gentle cooking at low temperature followed by a quick grill finish preserves juiciness and flavor, making it a reliable go-to recipe for salmon lovers.