Simply Grilled Salmon

While I love cooking and spending time in the kitchen, many nights I just want to make something quick, easy, and healthy without a lot of fuss and mess to clean up after. I created this recipe after Laurie asked me to add more fish and seafood to our dinner rotations. It’s light, flavorful, and best of all, can be made in 30 minutes! Read on to find out how to grill fish perfectly for a fantastic weeknight dinner.

Photo by Laurie Geis

My parents were born and raised in land-locked Oklahoma and grew up eating beef, not fish. In fact, my dad had a serious aversion to fish, even though I’m not sure he ever actually tried it. My mom was more open to it and would order it in restaurants on occasion, which would always elicit complaints from my dad about the fishy smell at the table. Needless to say, we were never served fish or seafood at home so I grew up never having had the pleasure of enjoying this wonderful food.

While I do really enjoy fresh fish and seafood and have tried most everything the sea has to offer, I’ll admit to having a bias toward land-based protein and especially a nice juicy steak. But Laurie loves fish and seafood so we have incorporated it into our weekly dinner plans and I do really enjoy it. It took me some time to master how to cook fish and seafood properly though – my initial attempts always resulted in overcooked and dry fish that stuck to the pan or grill. With some practice and a bit of research (thanks America’s Test Kitchen!!!), I have learned how to cook fish perfectly (almost!) every time. The key is to prepare the cooking surface properly so the fish won’t stick to the pan or grill, and also to take it off the heat before your instincts and gut tell you to.

Salmon is one my favorite kinds of fish to grill – it has a lot of flavor and pairs well with a wide range of sauces and sides to accompany it. It also pairs incredibly well with wine, both red and white. I decided to create a fresh vegetable and bean salad as the base for my grilled salmon and it turned out to be a match made in heaven! Pair this dish with a nice Oregon Chardonnay (unoaked or just lightly oaked) with lively acidity to complement the lime and olive oil dressing for the salad: The A-to-Z Wineworks Unoaked Chardonnay from Oregon ($13 for a 750 ml bottle) is a great choice and a great value as well!

Simply Grilled Salmon (Serves 4)

Salmon is a forgiving and versatile fish, and grilling is my favorite method for cooking it. Making sure the grill is fire hot and well-oiled is the key to ensuring the fish doesn’t stick, and cooking on medium heat instead of high heat will guarantee a moist and succulent dish. I also prefer milder salmon such as Atlantic salmon as opposed to the stronger (and much more expensive) versions such as Sockeye. Pair this easy grilled recipe with my Corn and Black Bean Salad for an easy weeknight meal.

Ingredients

4 salmon fillets, about 6-8 oz. each (try to find fillets of equal size and thickness, about 1-inch thick, skin on)

5 tbsp. vegetable oil

Kosher salt and fresh ground pepper

Directions

Heat the grill on high heat for15 minutes. Using tongs to hold a balled-up paper towel, dip the paper towel in 3 tbsp. of oil and rub over the grates every 5 minutes while the grill is heating up.

Meanwhile, rub the salmon fillets with the remaining 2 tbsp. of oil and generously salt and pepper the flesh side of the fish.

Reduce the burners on the grill to medium heat. Place the fillets on the grill, flesh side down. Close the lid and cook or 5 minutes. Using a spatula, turn the fillets over so skin side is down on the grill. Close lid and cook for another 4 minutes. Remove from grill and tent with foil until ready to serve.

Corn and Black Bean Salad (Serves 4)

This light and healthy salad goes with almost any type of protein, but I like it best with grilled fish and especially simply grilled salmon. Fresh corn is the best here but you can also use thawed frozen corn if fresh isn’t available.

Ingredients

4 large ears of corn, shucked

1 15-oz. can of black beans, drained and rinsed

1 jalapeno pepper, seeds and ribs removed and diced

½ small red onion, diced

1 cup grape tomatoes, halved

1 avocado, pitted and chopped into large chunks

Juice of 1 lime

3 tbsp. extra virgin olive oil

Kosher salt and freshly ground pepper to taste

Heat the grill on high heat for 15 minutes. Grill the corn on high heat for about 10 minutes, turning every few minutes until kernels start to brown a bit. Remove from grill and set aside to cool. Once cool, cut off kernels from cob into a large bowl. (Note: If you can’t find corn on the cob, you can use thawed frozen corn. Preheat the oven to 350 degrees. Place 16 oz. of thawed corn on a rimmed baking sheet and toss with 1 tbsp. of vegetable oil. Roast for 25-30 minutes until kernels start to brown. Remove from oven and let cool).

Add the black beans, jalapeno pepper, onion, tomatoes, and avocado to the corn and toss to combine. Add the lime juice and olive oil along with kosher salt and pepper to taste. Toss to combine. Adjust with additional lime juice and/or olive oil if needed.