Barbecued Salmon with Basil

Sometimes the best salmon recipe is the one that gets out of the way. Lemon juice, olive oil, and dried basil brushed onto thick steaks before grilling is all you need. The lemon brightens the rich, fatty fish, the olive oil prevents sticking, and the basil adds a gentle herbal note.

The 10-minutes-per-inch rule is the most reliable method for grilling fish. Measure the thickest part of the steak, and that tells you exactly how long to cook. No guessing, no cutting into the fish to check.

Medium-hot coals are the sweet spot. Too hot and the outside chars before the center cooks. Too cool and the fish steams instead of getting those grill marks and slightly smoky flavor.

Pro Tips

• Oil the grill grates before the salmon goes on. Even with olive oil in the marinade, salmon skin sticks to dry grates.
• Don’t flip more than once. Let the fish release naturally from the grate before turning. If it resists, it’s not ready.
• The salmon is done when it flakes easily with a fork but still has a slightly translucent center. Fully opaque throughout means overdone.
• Serve with lemon wedges and let people squeeze their own. Fresh lemon at the table finishes the dish.

Variations

• Use fresh basil instead of dried. Chop it finely and press it onto the fish just before grilling.
• Add a clove of minced garlic and a pinch of red pepper flakes to the marinade for more punch.
• Try this same marinade on swordfish or halibut steaks for a different grilled fish.