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Ingredients
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4 6 oz. fillets salmon
Dressing
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1 small shallot, quartered
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2 cup tightly packed fresh basil leaves, steams removed (about 4 ounces), plus more for garnish
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1 small clove garlic
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0.5 tsp. red pepper flakes
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0.5 cup olive oil, plus 2 tbsp.
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2 tbsp. lemon juice, plus more to taste
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kosher salt and ground black pepper, to taste
1 Food Prep
First, add the dressing ingredients (except for the salt and pepper) into a high-speed blender. Puree until smooth. Then, season to taste with the kosher salt and ground black pepper. If a thinner consistency is desired, stir in water.
- Next, brush the salmon fillets with the remaining 2 tbsp. of olive oil. Then season them generously with the kosher salt and ground black pepper.
2 Grill Prep
- Fuel: Charcoal: We recommend Kingsford® Signature Flavors Briquets with Basil, Sage and Thyme
Pellets: We recommend Kingsford® Signature Flavors Pellets with Basil, Sage and Thyme - Method: Direct-Heat Grilling
- Temp: Charcoal: 400°F (Medium Heat) / Pellets: 400°F
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
3 The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place on the grill, flesh side down and cook undisturbed for 4 minutes.
Gently flip and cook for another 3–4 minutes, until the salmon is cooked through but still pink inside, and reaches an internal temperature of 145°F on a digital meat thermometer.
Transfer to a platter and drizzle fillets with the vinaigrette.
- Garnish with fresh basil and serve immediately.
For safe meat preparation, reference the USDA website.
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