Grilled Side of Salmon

Name: Grilled Side of Salmon
Yield: Serves 6 to 8
Ingredients: Sunflower or other neutral-tasting oil, for grill; 4 lemons, sliced into 1/4-inch rounds; 2 oranges, sliced into 1/4-inch rounds; 1 small bunch fresh basil; 1/2 bunch fresh oregano; 1 piece wild salmon, 3 pounds, 2 to 2 1/2 inches thick, preferably center-cut; Coarse sea salt and freshly ground pepper

January 26, 2012

Many cooks prefer to grill larger cuts of fish rather than smaller fillets, since the extra heft helps to trap in moisture and flavor. This recipe calls for a large piece from a side of salmon to be grilled on a bed of citrus and herbs, which helps keeps the fish from sticking to the grate. Instead of a crisp skin, you’ll get plenty of bright flavors from the aromatics. Use this method to grill other types of fish, too, whether whole sides or smaller fillets (even skinless ones). The herbs can vary; dill, marjoram, parsley, and thyme are all particularly lovely with fish.

Recipe notes

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