Grilled Salmon on a Collapsible Grill
Skin-on salmon fillets cooked over charcoal on a flat pack grill or griddle plate, with tips to stop sticking.
Salmon is quick over charcoal and easy if you avoid sticking. Skin-on fillets and a well-oiled grate (or a griddle plate) are the keys.
Ingredients
- 2–3 skin-on salmon fillets, about 6 oz each
- 1 tbsp oil
- Salt, pepper
- 1 lemon
- Optional: 1 tsp brown sugar and ½ tsp chili powder for a crust
Method
- Pat the fillets very dry, oil them, season.
- Build a two-zone fire, medium-hot. Clean and oil the grates thoroughly, or preheat a griddle plate.
- Lay fillets skin-side down over the edge of the coals. Don't move them for 4 to 5 minutes.
- When the skin releases easily, flip carefully onto the flesh side for 1 to 2 minutes, or leave skin-side down and move to the cool side to finish.
- Cook to 145°F, or until the flesh is opaque and flakes with a fork.
- Squeeze lemon over and serve.
Tips
- If it sticks, wait; it releases once the skin crisps.
- The griddle is foolproof for delicate fish.
Safe internal temperatures
Check the thickest part with an instant-read thermometer, away from bone. These are USDA minimum safe temperatures; tougher cuts like brisket and ribs are cooked well past them for tenderness.
| Food | Minimum internal temperature |
|---|---|
| Beef, pork, lamb and veal steaks, chops and roasts | 145°F, then rest 3 minutes |
| Ground beef, pork, lamb and veal (burgers, fresh sausage) | 160°F |
| Chicken and turkey, whole, pieces or ground | 165°F |
| Fish and shellfish | 145°F, or flesh opaque and flakes with a fork |
| Egg dishes | 160°F; cook eggs until yolks and whites are firm |
| Precooked sausage, hot dogs and leftovers | Reheat to 165°F |
Cooking notes for a collapsible grill
A collapsible grill puts food close to the coals, so things brown faster than on a tall backyard cooker. Pat food dry, oil the food rather than the grate when you can, and leave it alone until it releases. Keep a clean platter for cooked food, separate from the one that carried raw meat. And cook to temperature, not time: wind, charcoal type and how full the grill is all change the clock.
Taking this cook on the road
- Prep and marinate at home; pack in sealed containers in cook order.
- Raw meat sealed at the bottom of a cold cooler (40°F or below).
- Bring two sets of tongs, a thermometer, soap and water.
- Pack a lidded metal can for ash and follow the site's rules.