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Brined Grilled Salmon Recipe from OXO Chef in Residence Tim Hollingsworth
Cooking & Baking grilling chefs in residence

Brined Grilled Salmon Recipe from OXO Chef in Residence Tim Hollingsworth

Take your salmon to the next level by brining it and searing it before cooking it on the grill with this simple and delicious recipe from Tim Hollingsworth.

2 min read
CIR GrillingTim BlogImages SalmonRecipe LargeImage X

Need a new go-to for grilling season? OXO Chef in Residence Tim Hollingsworth shares his signature salmon recipe, which features a savory brine to kick the flavor up a notch. This simple, yet impressive, salmon preparation is sure to be a summertime hit. Now fire up the grill!

CIR GrillingTim BlogImages SalmonRecipe LargeImage X

Tips from Chef Tim:

  • The top loin of the salmon has less fat, which makes it ideal for this recipe.
  • Make sure to pat the skin very dry or else you won’t be able to get a good sear.
  • In order to get the skin crispy all the way around be sure to put enough oil in the pan so that when you put the fish in, the oil comes up the sides of the fish a little bit.
  • Fish is very delicate so having the right tool for the right job makes a difference. A Grilling Precision Turner is flexible enough to get right under the fish without it flaking apart.
CIR GrillingTim BlogImages SalmonRecipe LargeImage X

Directions:

1.
Preheat grill to 325 degrees.
2.
Remove salmon from brine and pat dry.
3.
Heat sauté pan on medium-high heat.
4.
Season salmon with salt on all sides. Add olive oil to pan.
5.
Place salmon skin side down and cook for about 5 minutes or until skin is crispy.
6.
Once the skin is crispy, transfer the pan with salmon onto the grill and continue to cook until an internal temperature of 125 degrees—giving you a perfect medium-rare finish.

Looking to prepare salmon other ways? Learn how to perfectly poach salmon every time.

Brined Grilled Salmon Recipe

Courtesy OXO Chef in Residence Tim Hollingsworth

Brine for Grilled Salmon

Directions:

1.
Bring one liter of water to a boil with salt. Stir until salt is dissolved.
2.
Pour water into a container. Add remaining three liters of water plus lemon, peppercorn and parsley.
3.
Place brine in the refrigerator until chilled.
4.
In a separate large container, place in salmon and add enough brine to fully submerge the fillet.
5.
Chill in the refrigerator for one hour for every inch of fillet thickness.

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