Salmon is a wonderful fish, full of healthy fats and rich flavor. Here’s a video demonstrating how to perfectly grill a salmon steak. Since salmon fillets tend to be smaller and thinner than salmon steaks, they will take less time per side on the grill (3-4 minutes per side). Again, this also depends on the thickness of the fish.
Here is a recipe adapted from Jamie Oliver:
- 1lb salmon, scaled and boned (about 1/3lb per person, or more for leftovers!)
- zest and juice of 1 lemon a bunch of fresh herby fennel tops or basil, leaves picked and finely chopped
- olive oil
- sea salt and freshly ground black pepper
- a small bunch of fresh mint or oregano, leaves picked and chopped
- extra virgin olive oil
Place the salmon skin side down on a cutting board and, using a sharp knife, “X” it evenly all over on the fleshy side, making the incisions about 1cm deep. Scatter the lemon zest and most of the chopped fennel tops or basil over the salmon, then push these flavorings into the incisions – don’t hold back; really push them in! Rub the fish lightly all over with olive oil then season with salt and pepper, giving the skin side a generous amount as most of this will fall off.
When your grill is ready, lay the salmon on the bars, skin side down. The flesh will start to color from the bottom up and after about 4 minutes the skin should be beautifully golden brown. Carefully flip the salmon over with a roasting fork or a spatula and cook for a further 2 to 3 minutes on the other side. While it’s cooking, gently ease the skin away from the fish and put it on the grill alongside to crisp up.
If your salmon is wild it will have slightly less fat in it, so will be a drier fish. You can therefore cook it for a shorter amount of time, even leaving it slightly undercooked. If it’s (organically) farmed, cook it through, but please don’t overcook it or it will become too dry. Lift the salmon carefully off the barbecue and place it on a nice serving platter or board. Allow to cool a little, then break the skin into pieces, a bit like poppadums.
Cucumber Yogurt Salad:
- 2 cucumbers, peeled lengthwise at intervals
- 1 cup natural yogurt
- 1 fresh red chilli, deseeded and finely chopped
Cut the cucumber in half lengthways, remove and discard the seeds, chop it up and mix it in a bowl with the yoghurt. Balance the flavors with the lemon juice, half the chopped chilli, and half the chopped mint or oregano. Drizzle over a little extra virgin olive oil. Season carefully to taste with salt and pepper.
Break the salmon up with a fork into four to six chunks. Serve with the cucumber yoghurt, sprinkled with the rest of the chopped chili and the remaining fennel tops or basil. Drizzle with extra virgin olive oil and make sure everyone gets a piece of the crunchy fish skin.