However, the grill and Verlasso salmon are the perfect culinary match. The grill imparts a smoky, rich flavor and allows for easy, light cooking. When grilling, there are a few things to keep in mind. Heat is the key for both gas and charcoal grills. A hot grill quickly sears fish and seals in the natural juices. If the grill is not hot enough, fish will stick to the grates and fall apart. When cooking with Verlasso salmon, keep it very cold until you are ready to grill. Then, brush it lightly with oil and season with salt and pepper. If you are using a marinade, only marinate Verlasso salmon for 4-6 hours. Otherwise, you will overcook it.
In this Grilled Verlasso Salmon with Arugula Chimichuri, the chimichuri provides a nice contrast to the caramelized grilled salmon.Cook it Yourself
Marinate or season the salmon as desired.
Keep the fish refrigerated until ready to grill.
Preheat the grill to 450°F by setting all of your burners to medium or pile charcoal to one side of the grill to create indirect heat.
Remove the salmon from the marinade and dry off well using a paper towel. Brush with oil and season with salt and pepper.
Place the salmon directly over the heat with the skin side up. You want to grill the side that faces up on the plate first.
Cook the salmon to your desired temperature, and then turn it over to finish. It will be golden brown, firm to the touch and have an approximate internal temperature of 140° F.
Grill until slightly translucent in the center. If the salmon browns too fast on the final side, move it to a cooler part of the grill or the warming rack until done.
Tent the salmon with aluminum foil and let it rest for 3-5 minutes before serving. This allows the juices to move back to the center of the fillet, creating a moist, delicious salmon fillet.