SALMON on the GRILL – GEORY KAVKAZ

1. INGREDIENTS (Serves 4)

• 1.2 kg fresh salmon fillet (skin on, cut into 4–6 pieces around 200 g each)
• 2–3 tbsp vegetable or sunflower oil
• 3–4 garlic cloves, thinly sliced
• 1 tsp coarse salt, ½ tsp freshly ground black pepper
• 1 tsp smoked paprika or dried herbs (like thyme or oregano), optional
• Wooden or metal skewers, soaked if wood

2. PREPARE & SEASON THE FISH

1. Pat each salmon piece dry with paper towels for a clean sear.
2. Rub with oil, then generously season all sides with salt, pepper, and optional paprika or herbs.
3. Tuck garlic slices underneath the fish pieces or on top to add aromatic flavor as it grills.
4. Thread the fish onto skewers lengthwise—keep them snug to prevent them from spinning on the grill.

3. GRILL SETUP

• For charcoal/open-fire: Arrange glowing embers into a low-heat bed—no high flames.
• For gas or charcoal grill: Preheat to medium-high and brush grate lightly with oil.

4. GRILLING THE SALMON SKEWERS

1. Place each skewer directly over embers or grill grates.
2. Grill for 3–4 minutes per side—just enough for light char while keeping the interior silky and tender.
3. Avoid flipping too often—just once for even cooking.
4. If fire flares up from dripping oil, move skewers to a cooler area briefly.

5. REST & SERVE

1. Transfer skewers to a plate and rest for 2–3 minutes to let juices settle.
2. Carefully remove the fish from skewers if desired, or serve directly on them.
3. Optionally squeeze lemon juice or sprinkle fresh herbs for brightness.
4. Serve alongside grilled vegetables, flatbread, or a fresh green salad.

✅ KAVKAZ-STYLE TIPS

• High heat, short time ensures a crisp exterior and moist center.
• Simple seasoning lets salmon’s natural flavor shine.
• Garlic placement infuses smoky aroma without overpowering.
• Fire control is everything—avoid flare-ups and the fish will stay succulent.