Cut one of the lemons into thin slices and arrange half the slices down the middle with the rosemary. Place the salmon on top. Drizzle the salmon with the olive oil and sprinkle with the salt and pepper. Rub to coat, then scatter the garlic cloves over the top.
Drizzle both sides of the salmon fillets with the lemon juice and 1 tablespoon of the olive oil. Season with kosher salt and freshly ground black pepper, to taste. Cut a pocket into the thick part of each of the fillets, only going about 3/4 of the way through. Be careful not to cut all the way through the fillet.
This ensures a more even doneness throughout the entire fillet. Heat a skillet until very hot before adding some vegetable oil and salt. Place the fish skin-side down in the pan, pressing down
Show Images. Preheat the oven to 425°F: Heat the oven to 425°F with a rack placed in the middle. Line a roasting pan or baking sheet with foil. Pat the salmon dry: Pat the salmon dry with a paper towel. Rub the salmon with oil, salt, and pepper: Drizzle some oil over the top of each salmon — just enough to coat the salmon — and rub it
Brush the salmon on both sides with olive oil, and season with salt and pepper. Place the fish, flesh side down, on the hot oiled grill and let cook for 4 to 5 minutes without moving. Use a large flat metal spatula, preferably a fish spatula, or grilling tongs to gently lift the edge of the fish from the grill.
Once ready to grill, warm the grill up to 450*F. Remove the salmon from the bag and coat with the no-salt lemon pepper and let rest for about 5 minutes. Coat the salmon with some grapeseed oil spray or the grates of the grill. Place the salmon on the grill skin side down and cook on each side for about 5-7 minutes.
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how to cook salmon on a grill
