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Grilled Pink Salmon

Simple, fast, and downright heavenly! Grilled pink salmon is the perfect balance of flavor, ease, and speed. In just minutes and with almost no fuss you can put a delicious fish dinner on the table. You can marinate it if you like (30 minutes, no longer), but pink salmon is great even without it. All you need is the fish itself, salt, a spoonful of olive oil, ground black pepper, and a little citrus for the finishing note. And you can cook it either outdoors or at home — a countertop grill, an electric grill, or a regular charcoal grill all work.

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Pink salmon on the grill
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 70 % 19 g
Fats 30 % 8 g
Carbohydrates 0 % 0 g
146 kcal
GI: 0 / 0 / 0
  • If the fish — and we want pink salmon fillet — is frozen, move it from the freezer to the bottom shelf of the fridge ahead of time and let it thaw completely on its own. So let's assume the fish is now thawed, rinsed, and patted dry with paper towels. Now we start cooking this wonderful fish — fragrant, juicy, and nearly boneless, which sets it apart from many other kinds of fish. First, get the grill or coals going, whichever you've decided to use — anything works! You can grill pink salmon in a city apartment or out in the open, and it's always delicious. Medium-high heat is right for cooking any fish. If you're cooking over coals, here's a simple test for the right temperature: if you can hold your palm about 6 inches (15 cm) above the coals for 5 seconds, the fish is ready to go on. Transfer the prepared fillet to a deep dish of a suitable size and sprinkle it with sea salt and freshly ground black pepper. Yes, grind the pepper right now, so its aroma makes the salmon even more appetizing. Drizzle with olive oil. Rub the salt, pepper, and oil into the fish fillet with your hands, working it in well. Don't use too much oil, or it may burn on the grate — a teaspoon or even less is plenty. Lay the fillet on the oiled grate so it won't stick, and cook for 5 minutes. Then flip it and cook the pink salmon for another 3–4 minutes. The total time shouldn't exceed 10 minutes, or the fish will overcook and turn dry. In general, fish is done when there's just the faintest hint of translucence at the center when you cut into it — especially with salmon and other rich fish. Lift the pink salmon off the grate onto a plate and add lime (or lemon) rounds, or simply squeeze the citrus juice over the fish. Serve with fresh herbs or vegetables. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Ground black pepper - 255  kcal/100g
  • Boiled pink salmon - 168  kcal/100g
  • Pink salmon fresh - 142  kcal/100g
  • Salted pink salmon - 169  kcal/100g
  • Lime - 16  kcal/100g
  • Olive oil - 913  kcal/100g
  • Sea salt - 0  kcal/100g

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