Classic Grilled Salmon


I get many requests to publish the simple recipes that I love. This is one of those dishes that we always come back to, especially on the hot days when we can’t bear the thought of spending too much time in the kitchen. In this recipe, as in any with a few ingredients, using the freshest, very best products is essential. We are fortunate to be on the West coast, where deep coral-colored wild king salmon needs no more adornment than some fine tellicherry pepper. Serve with Quick Cucumber Salad for a deliciously light summer meal.
1 salmon fillet (about 1-1/4 pounds, as thick as you can get)
1 teaspoon Dijon mustard
freshly ground tellicherry pepper
pinch of sugar

2 lemons cut in eighths
handful of fresh dill (optional)
1 Prepare a grill to medium-high heat. Oil the grill well.

2 Place salmon skin-side down on a work surface. Grind pepper over the surface. Smear the mustard all over the flesh. Sprinkle sugar lightly over the top.

3 Place the salmon, skin side up, on the grill, and cook for 3 to 4 minutes, until it releases easily. Turn and grill for 3 to 4 minutes more. (Cooking time will depend on the heat output of your grill and the thickness of your fillet. A general rule is 10 minutes total per inch of thickness, but we like fish medium-rare, so generally cook a bit less than the rule.)

4 Place skin side down on a platter, garnish with lemon and serve.

servings  use metric
original recipe yield: 4 Servings

If you use our recipes - please give foodie kitchen credit and link to