If you asked me three months ago what I thought about salmon, I would shudder, say “bleh” and declare that it tasted like the bottom of a boat. Mind you, I’ve never actually licked the bottom of a boat but I was convinced it would taste like salmon.
I must have had a really fishy bite of it years ago and have never been able to move past that experience, until now. I am on a pretty major salmon kick after trying it again out of necessity (living in Colorado and giving up meat means a lot of salmon is in my future on restaurant menus). I started slow by buying the panko crusted version in the frozen section of Sunflower Market. Two weeks ago I worked up the courage to add salmon to a salad for lunch because I was starving, and it was delicious.
So on this past Sunday I went all out. I talked to the fish guy at Safeway (for a really long time. I think he was bored) and purchased a nice piece of Alaskan farm raised salmon. Is that the sustainable one or do I have it all wrong? Anyway, I followed the super simple recipe from my aunt Karen, who is a phenomenal cook, and nearly licked my plate clean. There was not a remaining morsel to be found.
- Salmon fillets – Lay skin side down on tin foil (use HD foil or double up reg foil – spray foil with pam if you have) and leave open
- Brush fillets with olive oil (both sides)
- Season (I used the Fox Point seasoning by Penzy’s Spices)
- Top with brown sugar to coat (top only)
- Heat BBQ to 425 (or really really hot, if you do not have temp gauge)
- Put salmon on BBQ (remember to leave that foil open) – close top and cook for 11-12 minutes
Whatever you do, DO NOT OPEN THE GRILL LID. Resist all urges to peek until the 11 minutes have passed. Just leave it be, I promise.
Alright, hit me with another salmon recipe I should try!