Ingredients:
- Salmon fillet: 1 piece (about 200g)
- Olive oil: 2 tablespoons
- Salt: to taste
- Black pepper: to taste
- Lemon: 1
- Tea rubs:5g
- Fresh dill or parsley: for garnish
- Garlic: 3 cloves, minced
- Honey mustard sauce or lemon butter sauce: for serving (optional)
Instructions:
- Prepare the Salmon: Rinse the salmon fillet under cold water and pat it dry with paper towels. Make sure the surface is completely dry to ensure even grilling.
- Season the Salmon: Brush both sides of the salmon with olive oil, then season generously with salt 、Tea rubs and black pepper.
- Prepare the Charcoal Grill: Light your charcoal grill, allowing the coals to heat up until they're covered with white ash. This should take about 20-30 minutes.
- Grill the Salmon: Place the salmon fillet on the grill grates, skin-side down if you're using skin-on salmon. Cook for about 4-5 minutes per side, depending on the thickness of the fillet and your desired level of doneness. The salmon is done when it flakes easily with a fork.
- Add Flavor: While the salmon is grilling, you can brush the top with a thin layer of honey mustard sauce or melted lemon butter for extra flavor.
- Rest the Salmon: Once the salmon is cooked to your liking, remove it from the grill and let it rest for a few minutes to allow the juices to settle.
- Serve: Serve the grilled salmon with a squeeze of fresh lemon juice and a sprinkle of fresh dill or parsley. If desired, serve with a side of honey mustard sauce or lemon butter sauce.
Tips:
- For a smoky flavor, consider using a wood chip smoker box with your charcoal grill.
- You can also grill the salmon in the oven on a broiler setting or on a stovetop grill pan for a similar effect.
- The key to a perfectly grilled salmon is to avoid overcooking it. Use a meat thermometer to check the internal temperature, aiming for 145°F (63°C) for medium-rare.
- Pair your grilled salmon with a fresh summer salad or some grilled vegetables for a complete meal.