Soak the salmon
in cold water for 15 minutes, which will make the fish milder in flavor.
While the fish is soaking, start the coals. Place the filets on a cutting
board, skin side down. Feel along the edges of the filets for bones. Bones
are always on the bottom of the filet, not near the skin. Generally there
are no bones, but if there are, carefully remove them. A thin slice, almost
a shaving, near the bone should do the trick. The skinless bottoms of
the filets will be seasoned before grilling, the tops will be seasoned
while on the grill. Squeeze one lemon wedge on each skinless side of the
filets. Then sprinkle each skinless side with 1/8 of the salt, PEPPER,
DILL WEED, GARLIC
and CORIANDER.You may find
it easier to mix all of the spices together beforehand and put them in
a shaker jar so you can easily and evenly sprinkle each filet. Check the
coals. They should be very hot, completely gray and glowing, spread out
in an even layer. It is important to have high heat when grilling with
CORIANDER, as the high heat
tempers and almost caramelizes the flavor of the CORIANDER.
Place the filets on the grill, skin side up, and put the cover on, leaving
the vent open. To prevent the salmon from sticking, after 5 seconds on
the grill, slip a spatula underneath each filet and jiggle it a bit. Grill
the first side for 2-5 minutes, depending on how thick the filet is and
how well you like your salmon done. Removing the skin and seasoning the
other sides of the filets will take a little over 1 minute which should
be counted as part of the cooking time, so have your seasoning and tongs
outside and ready to go. Remove the cover on the grill. At this point
the skin should be loose enough to peel off with tongs. If the skin is
still sticking, flip the filet over, skin side down, for about 30 seconds.
Flip it back over and the skin should peel back easily.. Squeeze the remaining
lemon wedges on the filets, one wedge per filet. Follow this with the
remaining SPICES so each filet is heavily seasoned. Turn the filets over
and cook, uncovered, for 2-4 minutes. Clear juices will start to fill
the nooks and crannies on the surface of the filets, indicating the filets
are done. For salmon that is rare (left), cook the first side 2 minutes
and the second side for 2 minutes. For medium (center), cook the first
side 4 minutes and the second side 3 minutes. For well done (right), cook
the first side 5 minutes and the second side 4 minutes.
Prep. time: 20 minutes.
Grilling time: 10 minutes.