Over this past summer (having been influenced from a recent electric grill purchase), I cured my addiction to kale and, for better or worse, switched my focus to cooking salmon. And it wasn't salmon once a month. Or even twice a month. It was All. The. Time.
I'd buy a pound of salmon at the beginning of the week, come home, cut it into thirds (one-third seems to be the perfect serving), put it in zip-lock bags, and have it for dinner or lunch over the next few days.
I'd always buy wild caught. It tastes completely different. It looks significantly better. And for me, there's just something about millions of salmon stuffed in a giant bathtub that just isn't very appealing. (Harris Teeter sells Wild-Caught Salmon for $10.99/lb - less than a Irish Bomb...)
AND Salmon is incredibly easy to cook! Just remember my adage elsewhere on this site - "If you under-cook fresh salmon, you end up with sushi. If you under-cook pork or chicken, you're fucked."
Because it's easy and simple, I can't even give you a good salmon "recipe." Instead, here are salmon grilling "guidelines" and just make it however the eff you please.
Grilled Salmon However-the-Eff-You-Please
|The Freaking Awesome Asian Marinade|
- Wild-Caught Salmon (rule of thirds!)
- Olive oil, walnut oil, hazelnut oil, coconut oil...but really just some kind of oil
- Salt & Pepper
- Cajun Seasoning
- Blackening Season
- Or Ancho Chili, Salt, and Ginger
- Or whatever is in you cabinet
- Or this bad-ass Asian Soy marinade that I discovered
|A Perfect Medium-Rare Salmon|
- I have an electric grill, so I usually fall into a pattern of a 4 out of 5 heat setting for 7 minutes which usually ends up being about medium/medium-rare
- I don't have a charcoal or a propane grill, but I would guess it would be about the same time - medium-high heat but just watch for flare ups
Another thing that I've learned from my salmon addiction is that grilled vegetables are amazing. Grilled zucchinis and asparagus are phenomenal. Slightly charred, grilled red peppers...excellent. Leeks, onions, chives...sure, why not?!?! And surprisingly, there are only three things you EVER have to put on grilled vegetables. Olive Oil. Salt. Pepper. (You can thank me later).
Anyways, Happy Labor Day. I've put up some grilled salmon photos for inspiration.
|Grilled Salmon with Leeks, Portabella Mushrooms, and Zucchini|
|Grilled Salmon and Asparagus|
|Grilled Salmon with Fresh Tomatoes|