Live-Fire Grilled Fish (Salmon + More)

Prep Time: ~10 minutes
Cook Time: 6–10 minutes
Servings: 2–4

Ingredients

• 1–2 salmon fillets (or any firm fish: trout, halibut, cod)
• 1–2 tbsp olive oil
• Kosher salt
• Fresh cracked black pepper
• 1 lemon, halved
• Fresh herbs (thyme, dill, or parsley)

Optional: garlic, butter, chili flakes

Steps

1. Build the Fire
   Light your Cowboy Cauldron and let the fire burn down to a steady bed of coals. Set the grill over medium heat—you want consistent heat, not aggressive flame.
2. Prep the Fish
   Pat the fish dry and lightly coat with olive oil. Season with salt and pepper.
3. Grill (Skin-Side Down First)
   Place the fish skin-side down on the grill. Let it cook undisturbed for 4–6 minutes as the skin crisps and releases naturally.
4. Flip & Finish
   Once the fish is mostly cooked through and releases easily, flip gently. Add herbs to the grill and set the fish on top for the final 1–3 minutes.
5. Finish with Lemon
   Grill the lemon cut-side down, then squeeze over the fish just before serving.
6. Serve
   Remove from heat and serve immediately.

Pro Tips

• Don’t rush the flip—if it sticks, it’s not ready - Another good trick is to lay your fish down on a bed of herbs: rosemary, thyme, etc.
• Use medium heat; too hot and the outside burns before the inside cooks
• Skin protects the fish—always start skin-side down
• Fish is done when it flakes easily and turns opaque
• This method works across most fillets—just adjust timing based on thickness