Great grilled side of salmon
Chatelaine
* PLUS Grilling Time: 15 minutes
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
- 35 g,
- Fat
- 24 g,
- Sodium
- 96 mg.
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.
