The largest part of this recipe is just technique. The world of Alaska salmon grillers is divided into several camps: the direct heat flippers, the direct heat non-flippers, and the foil people. I like to cook my fillets over direct heat on a 400-degree grill without flipping. I lightly oil and salt my fresh fish and then cook it skin-down, for about 8 minutes, before I begin checking its temperature with an instant-read thermometer, going for 125 degrees in the thickest part of the fillet for medium-rare. (My world has been rocked by a heavy-duty fish spatula, which I slide between the fish and the skin, leaving the skin on the grill (I sometimes use toasted skin later for salmon rolls) and placing the skinned fillet on a platter.) Now drizzle with warm oil.
Lemon-herb oil:
Ingredients:
1 1/2 tablespoons of finely chopped mixed fresh herbs like chives, basil, thyme and/or tarragon
Zest and juice of half a lemon
2 tablespoons good olive oil
1/4 teaspoon kosher salt
Method: In a small pan, whisk all ingredients together until just warm. Pour over a hot fillet.
Originally published as part of “Your guide to a not-boring summer salmon dinner in four quick, easy recipes” on Substack.