2 salmon fillets (8–10 ounces each)
1 bunch broccolini
1 everything bagel seasoning
aged balsamic vinegar
fresh ground black pepper
1.5 tbsp. soy sauce
1.5 tbsp. maple syrup
0.5 tsp. sriracha (based on taste)
1 tbsp. grated fresh ginger
1 Food 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.
2 Grill Prep
- Fuel: We recommend Kingsford® Professional Charcoal Briquets for their high heat, low ash performance.*n
*Compared to Kingsford® Original Charcoal
- Method: Direct-Heat Grilling
- Temp: 550°F (High Heat)
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 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 145ºF, then remove it from the grill.
- Garnish your broccolini with balsamic vinegar glaze and crushed pink peppercorns and your salmon with zested ginger. Enjoy!
For safe meat preparation, reference the USDA website.
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