I am always looking for new and different ways to prepare the foods I love to be served when I dine out. Salmon is one of those dishes that is becoming more and more popular as a menu item. I love to use the grill, so what a great way to showcase a common ingredient. This recipe highlights the natural flavors and texture of the fish, while keeping the cook away from common salmon-related cooking perils.
- 1 3-4 pound side wild salmon, skin on and preferably fresh
- 1/3 cup avocado oil
- 2 Tablespoons coarse finishing salt, Himalayan if available
- 1/2 cup butter, softened
- 2 Tablespoons agave nectar
- 2 teaspoons garlic powder
- 1 teaspoon white vinegar
- 1/4 cup Parmesan cheese, grated
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- Prepare your glaze, then set aside. In a blender, mix the butter,agave nectar, garlic powder, white vinegar, Parmesan cheese, onion powder and cayenne pepper. If it is too thick, add some extra avocado oil until the mixture slowly drips from a spoon or spatula.
- Remove your fish from the packaging and inspect it for remaining bones. Occasionally there may be a few small pin-like bones that stick up from the fillet. If so, remove them individually with a small pliers. Once you are satisfied, turn the salmon over and gently make cuts through the skin and slightly into the fish.
- Clean the grates on your grill, spray with cooking oil and turn the grill on high. Close the lid.
- Once you have made the cuts in the salmon, brush avocado oil all over the skin side.
- Next, sprinkle the coarse salt over the oiled skin. When you have done this, turn the salmon over and place it on a baking sheet.
- Brush the garlic/Parmesan mix all over the exposed side of the salmon. Do not worry about being liberal in this step--coat it well!
- Place the salmon in the center of the grill, skin side down, and close the grill. Do not peek. Cooking time will be 6-8 minutes for 1 inch thick Salmon. Add 4 minutes for every additional 1/2 inch thickness. Cooking times could vary, depending on how well the grill holds heat. I cook at a grill temperature of 550 degrees F.
- DO NOT TURN the salmon! Just let it cook. Salmon is cooked when the edges begin to turn opaque, the color of the fish lightens and the juices begin to surface. A rule of thumb is that if you think it is almost done, it IS done.
- Gently remove the salmon from the grill, using two long spatulas, and place on serving dish. If you have thin spatulas, designed for fish or eggs, use them.
I did mention salmon cooking pitfalls earlier. There are many articles delineating these, but here they are again. Buy fresh fish when you can. Be gentile when removing bones and handling the fish. Leave the skin on. Season the salmon right before grilling it. Do not turn the fish while cooking. Stay true to your cooking times, so you do not over-cook it.
Salmon can be served immediately after removing it from the grill. The ends will typically be slightly more well-done than the center. If you cover the salmon on the platter before serving, it will continue to cook a little bit. Bon Appetit!