| Classic Grilled Salmon
American
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| 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. The is pratically no mustard flavor here, as its purpose is to create a beautiful glaze on the fish. Serve with prepared tzatziki or Quick Cucumber Salad for a deliciously light summer meal. |
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| Ingredients |
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1 salmon fillet (about 1-1/2 pounds, as thick as you can get)
1/2 lemon, juice only
2 tablespoons soy sauce
freshly ground tellicherry pepper
2 teaspoons Dijon mustard
garnish
1 lemon, cut in eighths
handful of fresh dill (optional)
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Steps
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| 1 | You may cut the salmon into 4 portions if you wish, or grill the whole fillet in one piece. Either way, place salmon skin-side down on a work surface. Squeeze lemon juice over all, then pour on soy sauce. Grind pepper over the surface. Let sit for 10-30 minutes while you prepare the rest of your dinner and heat up your grill. |
| | 2 | Prepare a grill to medium-high heat. Oil the grill well. |
| | 3 | When the grill is ready, smear the mustard all over the salmon. |
| | 4 | 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.) |
| | 5 | Place skin side down on a platter, garnish with lemon and dill (if using) and serve. |
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| Yield |
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original recipe yield: 4 Servings
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