Great grilled side of salmon
59
- Prep Time10 mins
- Total Time10 mins
- Makes4 to 6 Servings
Follow our step-by-step guide for one of the easiest entrees you'll ever make. It's perfect for a summertime dinner party.
Ingredients
3 to 4 lb side of salmon
2 tbsp olive oil
2 tsp ground cumin
2 tsp ground coriander
1 tbsp fresh thyme leaves, 1 tsp dried thyme leaves
1/2 tsp cayenne pepper
generous pinch freshly ground black pepper
generous pinch salt
Instructions
Oil grill and heat barbecue to medium. Using a ruler, measure thickness of salmon to figure out how long to cook it. The general rule is 10 to 12 min for every 1 in. (2.5 cm) of thickness, so a fish that's 11/2 in. (3.5 cm) thick will take 15 to 18 min, and one that's 2 in. (5 cm) thick will take 20 to 24 min.
Run your fingers along the middle portion of salmon to check for bones. If you find any, use tweezers to gently pluck them out and discard. In a small bowl, stir oil with seasonings. Rub or brush over fish until evenly coated.
Place salmon, skin-side down, on grill. Barbecue, covered, until skin is lightly charred and a knife tip inserted into the thickest part of flesh and held for 10 seconds comes out warm, from 15 to 24 min. Don't turn.
Use 2 long, wide metal spatulas to remove fish. To serve without skin, slip spatulas between skin and flesh, then carefully lift salmon, leaving the skin on the grill. Slide onto a large platter or cutting board. Serve with sliced lemon.
Nutrition (per serving)
Calories 362, Protein 35g, Fat 24g, Sodium 96mg.
Terrific toppers
- Make a citrus butter by mixing room-temperature butter with finely grated lemon or lime peel. Form into a log and wrap. Refrigerate until firm. Slice into rounds and serve on fish.
- Create a creamy dill sauce by stirring chopped fresh dill and grated lemon peel into plain yogourt or sour cream.