Salmon is sure to wake the senses! Whether it is King, Coho, Atlantic, Keta or Sockeye, salmon is great on the grill.
Begin with a thick slice of fresh salmon - about 1 pound. After scaling and de-boning it, rinse and dry. Place the fish on the plate with the skin side up. Using a pastry brush, liberally coat the skin and sides with:
Extra Virgin Olive Oil
Carefully turn the fish over placing the skin side down. Before going further, gather the following ingredients:
4 cloves of garlic - sliced - sufficient to
cover the surface of the salmon
2 TBS dried parsley
2 TBS dried basil
1 TBS fresh cracked black pepper
Liberally coat the meat side with the same extra virgin olive oil. Place the garlic slices on the fish. How much should be determined on how much you like garlic. Remember, you will be roasting the garlic which will make the garlic much milder than if it were uncooked.
Sprinkle the garlic covered salmon lightly with the pepper, basil and parsley. We use a sprayer (a "Misto") to spray additional extra virgin olive oil on the herb covered salmon to make the pepper, basil and parsley soft and ready to be grilled.
Heat the grill to medium hot and make sure the grate is very hot (this assists in preventing sticking). If you don't have access to a grill topper, you will loose a few slices of garlic to the flames. First sear the salmon meat side down until lightly browned - about 2-5 minutes depending upon how hot your fire is. When cooked so as not to actually burn the fish, flip it and cook for the remaining time with the skin side down. Remove and serve at once. You will find this to be a superb meal.