The Best Recipe Ever For Grilled Salmon
If you’ve ever eaten grilled salmon at home or at a fine restaurant, you might have said, “This is the best grilled salmon that I’ve ever had!”
Well, that may be true, but here’s a recipe which I will share with you that I know will enhance your cuisine experience, and make your taste buds yearn for grilled salmon many times over.
Years ago, a friend of mine from Buenos Aires, Argentina, whom I met during my stay there for a few years, prepared the most delicious fish that I’ve ever tasted. We cooked on a carbon grill a twenty-two pounder river fish called ‘el dorado.’ I happened to catch that fish on a fishing expedition near the Paraguayan border. My wife and I invited over twenty guests for lunch, and we enjoyed a feast that afternoon.
I have applied the same recipe to salmon on the grill over the years with the same spectacular results.
Here’s the recipe for you. I normally cook my salmon on my George Foreman Grill, but you can certainly grill your fish on a regular carbon or gas grill. You just need to know from experience when the fish is ready to be served, but I will give you some tips on that. You can also bake your fish, if you don’t have a grill handy.
Recommended fish: fresh salmon (or any other fish of preference)
Spices to be used: ground pepper; salt; and Old Bay Garlic and Herb
Lemons: I like key limes (small green and juicy limes) or regular lemons will do fine
Butter: the brand: “I Can’t Believe It’s Not Butter!”
Vegetables: zucchini; green, yellow and red peppers; plus white onions
Salad: romaine lettuce; tomatoes; ripe avocado
Dessert ideas: french chocolate chiffon pie; key lime pie; or mouth-watering Haagen-Dazs Mango Ice Cream
You want to buy fresh salmon in slabs of two or three pieces depending on the number of people you want to cook for. One seven-inch slab for two is plenty, but for three or more in your party, ask the attendant at the fish counter to recommend the pounds of salmon that you will need to grill.
When you’re ready to cook, take the fish out of the refrigerator and lay it on a corning ware dish or a large plate. First thing to put on the fish is the lemon juice. Squeeze the limes or lemons right on the fish. Use at least three limes for a slab of salmon for four people.
Now spread the butter over the fish (not on the skin) with a flat knife or any other utensil. Be generous, but don’t over do it! Sprinkle salt (just a tad), pepper, and Old Bay… according to your taste. I like to grind mixed peppercorns over the fish, which has already been prepared with the limes and the butter.
Now take the fish over to the grill, which should be already hot. I like to lay aluminum foil on the grill. I place the fish on it, and then I pour all the juices that have dripped over on the dish right onto the fish. While it is cooking, I pour some more lemon or lime juice, and I sprinkle a bit more of Old Bay to give it zing.
The time of cooking is a bit tricky. It could be fifteen minutes, or maybe twenty-five to thirty minutes, depending on the amount of fish and heat you use on your grill. Here’s how you know when the fish is cooked to perfection. With a fork, tap the top of the slab(s) once in a while, but after fifteen minutes or so of cooking time. If it feels soft, it’s still raw and not quite ready. Tap them again in a few minutes until you feel a firm sensation.
One other way to find out if the fish is ready to serve is to cut into the end of the slab with a knife, and check to see if the meat comes off easily in flakes. Taste the fish, and do the same test in the middle of the slab. Cut into it with a knife and check to make sure it is fully cooked.
You can turn the salmon over while it’s cooking by placing a spatula in-between the skin of the fish and the meat. Just flip the meat over, and continue keeping and eye on it, until it’s done. Voila! You have now become an expert in my “Argentine recipe” for cooking the best salmon ever, or any other fish that you prefer.
I suggest the vegetables be prepared in a frying pan with a dab of olive oil. The zucchini may be cut in thin slices; the bell peppers (green, red and yellow) in long strips; and the white onions in semi-thin slices. Sprinkle the vegetables with salt and pepper, and whatever spices of choice. Stir the vegetables well, and be ready to have a fabulous dinner to impress anyone.
The wine of preference will be up to you, but Kendall-Jackson Chardonnay is my favorite. The background music is essential for a very romantic dinner. Let it be soft!
Have a great night, and enjoy your dinner with my best wishes.
I have had the privilege of visiting and working in some of the most exotic countries in the world. I have lived in Albania, Argentina, Bolivia, Benin in West Africa, Indonesia, Korea and Mexico. During all these years, I enjoyed some of the best cooking in the world. One of the many recipes that I wrote down, I have shared with you. Cooking is not as difficult as people make it to be, if you just follow the directions. It is even safe to say, that you will have more control of the ingredients that go into the food you prepare, if you cook it yourself. Besides, there is a social benefit to all of this. You might just want to invite friends over and impress them with your culinary experiences.
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