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Total Time
2 Hours 15 Mins
Yield
Serves 4
Photo: Leigh Beisch; Styling: Dan Becker

How to Make It

Step 1

Set salmon on a cooling rack in a rimmed pan, sprinkle fillets all over with sea salt, and chill uncovered at least 2 hours and as long as 5 hours.

Step 2

Heat grill to medium-high (about 450°). Fold a 12- by 20-in. sheet of heavy-duty foil in half crosswise. With a knife tip, poke dime-size holes through foil about 2 in. apart. Oil one side of foil. Rub fish all over with oil.

Step 3

Set foil with oiled side up on cooking grate. Set fillets slightly separated, skin side down, on foil. Grill, covered, until fish is barely cooked through, 7 to 12 minutes. With a wide spatula, slide fish from skin to a platter and tent with foil. Cook skin on foil until crisp, 2 to 3 more minutes. Remove foil from grill, then gently peel off skin, using fingers or a wide spatula (skin may break into pieces).

Step 4

Serve salmon immediately with crispy skin, rice, nori, lemon, and furikake.

Step 5

*A salty-sweet shake-on condiment, sold at Asian foods stores and at asianfoodgrocer.com.

Step 6

Note: Nutritional analysis is per serving.

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