Salmon is my favorite fish to grill. What is yours? I love the way the smoke of a fire blends with the salmon to balance its flavor and create something that is even better than what you started with.
Today’s recipe is so simple to prepare, it’s perfect for entertaining. A very quick prep, then cook the salmon on the grill for 10 minutes and you’re done! It doesn’t get any easier and your guests will love it.
Fish can be tricky when you are grilling it. If you cook it directly on the grates, it can break apart and fall into the fire. There are two ways to keep this from happening and make your clean up a lot easier.
The first is to tear off a long piece of heavy-duty aluminum foil and fold it to create a sturdy, multi-layer square or rectangle. The second solution, and the one that I prefer, is a grill “skillet”. Mine has a collapsible handle that makes storage a snap. Though it doesn’t need it, I usually cover it with foil for easier clean up. There is no need to poke holes in the foil (contrary to popular belief) or flip the fish.
With both of these options, try to buy your fish with the skin still on. There is a layer of healthy fat just under the skin that you lose if you remove it. This fat helps keep the fish moist during cooking, acts as insulation, and increases the health quotient. If you cover your grill it will concentrate the smoke and heat, creating an oven-like environment. This allows you to cook the fish skin-side-down without turning and give you all the flavor of grilling straight on the grate.
Grilling some vegetables to go alongside is a natural accompaniment to the salmon. Asparagus, squash, onions, tomatoes, just about anything works on the grill. If you have leftovers from an earlier meal, like I did when I made this, heat them up and add to the plate. This time I had roasted fresh beets with onions the day before, so I rewarmed them and served them alongside the grilled salmon. They are beautiful and delicious.
If you are still using lighter fluid with your charcoal you need to buy a charcoal chimney. Lighter fluid leaves a greasy unpleasant taste on your foods and is a contaminant to the environment. The chimney is a simple design that works like a champ. Crumple up a little newspaper and stuff it in the bottom, place the chimney in your barbecue and fill the top with coals. Use a stick lighter to light the paper and within about 15 minutes your coals are starting to get ashy and are ready to pour out into the barbecue and cook over. Just make sure you use heavy leather gloves or oven mitts to protect your hands.
Have you discovered Karie Engels yet? She is a lovely lady, the author of Your Home with Karie Engels: Live Your Life Out Loud, one of my favorites, and always promotes the most amazing sites. I love following her site and seeing what/who she is featuring. She is working on some outdoor cuisine segments and will be pairing my recipe with a lovely Pinot Noir. Stay tuned and watch her site for the pairing and all the other wonderful recipes she is sharing!
I hope you enjoy this simple, healthy meal and don’t forget … a glass of wine is good for your health and your soul, LOL! Happy Festive Friday!
Jane’s Tips and Hints:
Any solid white fish will also work in place of the salmon. Halibut, cod, bass, etc. will all work with this recipe.
Use a gluten-free soy or tamari sauce to blend with the mayonnaise.
- 2 cloves garlic, minced
- 1 tsp kosher salt, divided
- 1 small shallot, peeled and finely minced
- 2 tbsp low-fat mayonnaise
- 2 tsp soy sauce (gluten-free if needed)
- 4 wild salmon fillets (about 1-1/2 lb)
- 1/3 cup plus 1/4 cup thinly sliced fresh basil, divided
- 4 green onions, finely chopped
- 1 lemon, finely grated
- 1/4 tsp freshly ground pepper
- Preheat grill to medium or build a moderately hot fire with charcoal. Create a triple layer of heavy-duty aluminum foil large enough to hold all the salmon filets. Brush foil lightly with olive oil or spray with vegetable oil spray; set aside.
- Mash minced garlic and 3/4 tsp of the salt on a cutting board smearing together with the side of a chef’s knife or a spoon until a paste forms. Transfer to a bowl and stir in shallots, mayonnaise, and soy sauce. Whisk until smooth.
- Check the salmon for pin bones and remove if necessary. Place the salmon skin-side down on the prepared foil and spread the garlic/mayonnaise over the top. Sprinkle with the 1/3 cup chopped basil and green onions. Grate the lemon zest over the top. Sprinkle with the remaining 1/4 teaspoon salt and a few grinds of fresh pepper.
- Transfer the salmon on the foil to the grill. Grill until the fish flakes easily, 7 to 10 minutes, cooking with the lid closed and vents open. Do not flip the salmon. Slide the salmon from the foil to a serving platter. Garnish with the remaining 1/4 cup basil. You can grill some asparagus, sliced tomatoes, or other in-season vegetables to serve alongside if you choose.
Create a New Tradition Today!
Unauthorized use, distribution, and/or duplication of proprietary material on The Heritage Cook without prior approval is prohibited. This includes copying and reprinting content and photographs. If you have any questions or would like permission, I can be contacted via email: theheritagecook (at) comcast (dot) net. Feel free to quote me, just give credit where credit is due, link to the recipe, and please send people to my website, www.theheritagecook.com. Please see the Disclaimers page (under the “About” tab above) for additional details.