Grilled Salmon with Basil and Mint

1. 1

   Prepare grill for cooking.

2. 2

   If using a charcoal grill, open vents on bottom of grill, then light charcoal.

3. 3

   Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds.

4. 4

   If using a gas grill, preheat burners on high, covered, 10 minutes.

5. 5

   Brush both sides of citrus slices with 1/2 tablespoon oil, then brush fish all over with 1 tablespoon oil and season with sea salt and pepper.

6. 6

   Grill citrus slices, covered only if using a gas grill, on lightly oiled grill rack, turning over once, until grill marks appear, 2 to 3 minutes total.

7. 7

   Transfer citrus slices to a plate, then, if using a gas grill, reduce heat to moderate.

8. 8

   Grill fish, skin sides down, covered only if using a gas grill, until skin is crisp, 3 to 4 minutes.

9. 9

   Turn each piece of fish onto 1 side and grill 1 minute.

10. 10

    Turn over onto opposite side and grill until fish is just cooked through, 2 to 3 minutes more.

11. 11

    Transfer fish to a platter and keep warm, covered loosely with foil.

12. 12

    Heat basil and mint in remaining 1/4 cup oil in a heavy skillet over moderate heat, stirring, until herbs are just wilted, about 1 minute.

13. 13

    Serve fish with herbed oil and top with citrus slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.