Here is a great grilled salmon recipe from Chatelaine:
Ingredients
- 3-to-4-lb (1.5-to-2-kg) side of salmon
- 2 tbsp (30 mL) olive oil
- 2 tsp (10 mL) each ground cumin and ground coriander (optional)
- 1 tbsp (15 mL) fresh thyme leaves or 1 tsp (5 mL) dried thyme leaves
- 1/2 tsp (2 mL) cayenne (optional)
- Generous pinches of salt and freshly ground black pepper
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.
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.
Nutrition (per Serving)
- Protein
- 35 G
- Fat
- 24 G
- Iron
- 1 Mg
- Calcium
- 25 Mg
- Sodium
- 96 Mg
- Calories
- 362
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