With the exception of my wife, my family loves seafood. King among all seafood at our house, is Salmon. We eat it at least twice a month because it is such a super healthy meal. I have cooked it several ways, but our favorite is when I cook it on the grill!
Choosing the Salmon:
I generally like to buy wild salmon, but we are a family on a budget, so we often buy farm raised. We still love it. When I purchase salmon I buy about 3 pounds (48 ounces). This gives me seven fillets that are about 7 ounces each. This is plenty enough for my whole tribe. Though they would disagree, as several of them will stand around after dinner, picking what’s left off of the left over foil.
To get about 3 pounds, I ask the fish monger to give me the fat half of two different fillets.This gives me better uniformity of thickness and makes it easier to get an even cook on the salmon. They don’t mind doing this at HEB, our local grocery store. I can’t speak for any other store.
For the Rub:
- 2 teaspoons salt
- 1 teaspoon powdered thyme
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon sugar
- 2 tablespoons olive oil
The arrows point to the places where the meat is beginning to separate. When you see these lines in the thickest part of the salmon fillet, you know it is done.
- Rinse off the salmon and check for any bones the butcher may have missed.
- Pat dry the salmon, and set it on a sheet of heavy duty foil. Be sure to roll up the edges until they touch the salmon. This keeps the oil from dripping and causing a grease fire. Trust me, I learned this the hard way.
- Drizzle the olive oil over the salmon and rub it in on both sides.
- Combine all of the dry ingredients in a small bowl and mix thoroughly.
- Sprinkle the rub evenly over the top of the salmon.
- Preheat your grill on high for 10 minutes.
- Place your salmon on the top rack and close the lid.
- Cook the salmon for 4-5 minutes. Be sure not to peek.
- Turn your grill to low and cook for 4-5 more minutes. Still no peeking.
- Turn off your grill.
- Check the salmon to see if it is done.
- If it needs more time, leave it in the grill for 3-4 more minutes. Do not turn the grill back on.
- Let the salmon set for 5 minutes and plate up 6 oz. servings.
You can give everyone a lemon wedge or you can top the salmon with lemon slices before cooking. You can also top the salmon with thinly cut scallions, which provides a nice flavor and gives you a A+ on presentation.
This salmon is great served with my Broccoli Parmesan Orzo. If you would like to see that recipe you can do so by signing up for my Friday newsletter, Timeout. But you gotta do it soon because the next issue comes out the day after this is posted. However, if you sign up after that, just shoot me an email and I’ll send it to you. Click below for the sign up to my newsletter.
I hope you try this recipe, you will love it.
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