I thought I didn’t like salmon. I’ve tried it a few times when friends or relatives prepared it… Let’s just say I wasn’t too impressed. I figured it was just the fish because the folks who prepared it were very good cooks.
Imagine my surprise when my wife came home the other day and said she’d picked some up at the store. Skip to last night and we were all in the mood for a decent dinner but I wanted to cook outside rather than needlessly heating up the house (it’s HOT outside as it is) so we were grillin’ baby.
Quick Google search to learn how to grill salmon and we’re rolling… If you’re a minimalist eater, try this:
Brush on olive oil, both sides. Lightly season (we used a Tuscany blend), salt and pepper. That’s it. Now, I want to pause here. I am a huge fan of squeezing a fresh lemon on fish… Not in this case. We were 4 for 4, the salmon was better without the lemon.
Oil the grill surface: drizzle olive oil on a folded (2″x2″ square) paper towel and, with a pair of tongs, rub the oil on the grate.
Place the slab skin down on the grill (medium high) for 10-15 minutes (do not flip or move – watch your hot spots, try to avoid the hottest spot or put the thickest part of the filet over it).
10-15 minutes on medium-high heat and the fish will flake easily – it’s done, serve immediately. Drizzle lemon over the top if you wish
We also had a salad and my famous grilled asparagus (again, minimalist: Olive oil, garlic, grill then douse with lemon juice (be liberal with the lemon juice, it’s better with a lot – the recipe is here.).
Just so we’re clear, the proper order to cook this out is asparagus first. When it’s done, transfer to a cookie sheet and place in the oven at 210 degrees (F) to keep warm, then cook the Salmon. We all agreed (a rarity) that the minimalist salmon was the best we’d had. Sometimes your just better off letting the food taste good all on its own.