Your Premium TRU-Infrared™ grill by Char-Broil® is the starting point for meal memories that will last a lifetime – that’s because it gives grillers the ability to “know their fire” and control the heat to achieve perfection in any kind of situation.
You will find the grill to be especially cooperative when grilling fish – its high infrared heat is perfect for searing and locking in the flavor and freshness of all kinds of filets.
We have chosen an Alaska Copper River sockeye salmon for the following Grilled Salmon with Shallot and Lemon Glaze recipe. Shop like a pro by following these tips for selecting the best salmon for the job. First, remember that price is not the most important factor when choosing salmon – you’ll want to look for cuts that are lower in oil content. Though they are less expensive than some other filets, don’t hesitate to grab them up, as they are great for marinating. Also, make sure you choose a salmon that was freshly caught, prepared and flash frozen – to lock in the freshness.
- 12-16 oz of salmon fillet
- 4 ounces anchovy fillets or paste
- 2 tablespoons fine chopped shallots
- 3 tablespoons extra virgin olive oil
- 3 garlic cloves, finely chopped
- ½ teaspoon Worcestershire sauce
- Juice from ½ lemon
- 3 tablespoons chopped parsley
- 1 tablespoon red wine vinegar
- canola oil spray
- Rinse the fish under cool water and pat dry with paper towels.
- Chill in freezer for about 1 hour, then remove promptly. Do not allow the salmon to freeze.
- While waiting for the salmon to chill, mix together the ingredients for the glaze -- adding one ingredient at a time until blended. You can make in advance and store in fridge until ready to use.
- Preheat grill to high – temperature should measure about 450°F at the grates.
- Remove fish from freezer and spray both the skin side and flesh side with cooking spray.
- Place the fish on the hot clean dry grates, flesh side down and remember: "where it hits it sits” – do not move it once it is placed.
- The fish will sear in about 3-5 minutes. (Tip: When the sear is “browned,” the fish will easily lift away from the grates with no sticking. To check, use the tips of tongs to lift one end...it will easily lift when ready. If there is only a little resistance you can use a spatula sized to fit the fish fillet that has a light coat of cooking oil on it. Place flat on the grates and in one swift movement – slide between grates and fish.
- Turn to skin side and sear another 3-5 minutes, or until skin lifts off grates. Alternately, you can slip the spatula between the skin and flesh and lift the cooked fish flesh away from the skin,
- Move fish away from direct heat and place in a disposable aluminum pan. Brush on sauce/glaze and close hood to allow warmth of grill to cook the glaze – just a few moments.
- Remove and serve as one piece or individual plates.
Salmon is “done” when the flesh firms up and turns opaque, lighter in color than the original raw. A safe temperature measurement is 145°F.