- 1 whole salmon fillet, skin on (about 2 lbs.)
- 2 teaspoons lemon pepper seasoning
- 2 tablespoons olive oil
- 1 large lemon, halved
- 3 green onions, sliced thin or 3 tablespoons of drained capers
Prepare a grill for cooking by placing a hibachi style iron grill plate or similar setup on the grill and bringing it to 375°-400°F.
While the grill heats, place the salmon on a large platter, cutting board, or baking pan with the skin facing down. Generously sprinkle the entire surface of the fish with the lemon pepper seasoning. Then carefully brush the fish on the surface with the olive oil. Take the fish and the sliced lemon to the grill.
Place the lemon on the warming grates about the preheated grill plate. Carefully place the salmon, skin side down, on the grill plate and close the lid. Set a timer for 8 minutes.
When the timer goes off, very carefully flip the salmon and set the timer for 6 minutes. Take the lemon halves from the warming rack and set them, cut side down, on the grill plate. Close the lid again.
When the timer goes off, flip the salmon again and test to see if it's reached your desired level of doneness. Continue grilling in 4 minute intervals as needed if not. If it's done, remove to a heat proof container and, using tongs, squeeze the hot grilled lemon evenly over the fish. Sprinkle with the green onions or capers and serve.
- Yields: 6-8 servings
- Preparation Time: 30 minutes