Cooking for 2 people
Ingredients
- 2
salmon fillets (8–10 ounces each)
- 1 bunch
broccolini
- 1
everything bagel seasoning
-
aged balsamic vinegar
-
olive oil
-
kosher salt
-
fresh ground black pepper
- 1 1/2 tbsp.
soy sauce
- 1 1/2 tbsp.
maple syrup
- 1/2 tsp.
sriracha (based on taste)
- 1 tbsp.
grated fresh ginger
1Food Prep
First, whisk together your salmon marinade ingredients.
Next, dry your salmon well with paper towels, absorbing all moisture to get that crispy skin while cooking. Season your salmon with salt and pepper, then marinade your salmon flesh side down in a shallow pan for 5 minutes keeping the skin side as dry as possible.
After marinating, thoroughly oil and salt the skin of your salmon to prevent it from sticking to the grates.
To prepare your broccolini, coat it with a generous drizzle of olive oil, balsamic glaze and sprinkle with everything bagel seasoning.
2Grill Prep
Fuel: We recommend Kingsford™ Professional Charcoal Briquets for their high heat, low ash performance.*
*Compared to Kingsford™ Original CharcoalMethod: Direct-Heat Grilling
Temp: 550°F (High Heat)
3The 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 your broccolini on the grill first and let it cook for approximately 10 minutes. Remove your broccolini and place it to the side until you’re ready to serve.
Next, place your salmon on the grill skin side down and close the lid. Cook for approximately 4–5 minutes, then open the grill, baste your salmon with the marinade, garnish it with crushed pink peppercorns, then flip it over.
Continue cooking for 3–5 minutes until it reaches an internal temperature of 145°F, then remove it from the grill.
Garnish your broccolini with balsamic vinegar glaze and crushed pink peppercorns and your salmon with zested ginger. Enjoy!
Recipe created by Meherwan Irani on behalf of Kingsford™ Charcoal and Masterbuilt.
For safe meat preparation, reference the USDA website.
