Grilling Salmon

Grilling salmon for dinner means a quick and nutritious meal that is prepared in minutes! 

This time of year it’s too hot to be doing much cooking inside and so our BBQ is frequently fired up. The following is one of our favorite recipes this summer. It takes moments to prepare and we often serve it alongside salad greens fresh from the garden. 

It’s no secret that I love my friend Emily’s salmon. It is by far the best salmon I’ve ever tasted. I used to eat salmon because I knew it was a healthy choice, but Emily’s salmon changed all that for me. She and her family go to a lot of effort to deliver the freshest salmon all over the United States and you can really tell a difference! 

If you’re wondering how you can choose the best salmon then check out an interview I did with Emily on how to choose the best salmon here. She has lots of great tips including: 

• How to choose high quality salmon at the store. 
• Why some salmon has a strong "fishy" odor (and why that's bad). 
• The difference between farmed salmon and wild-caught salmon.
• How almost half of all salmon is mislabeled at the store.

If you are interested in getting salmon direct from the people who fish it, then I highly recommend Small Scales Seafood.

Grilling Salmon with Herbs

Quick and delicious, this is the perfect summer BBQ recipe. We often have this fresh off the grill for dinner and then enjoy the cold leftovers for lunch the next day.

Yield: 4 servings

Ingredients:

• 2lbs salmon filet
• 1 tbs olive oil
• 1/2 tsp salt
• 1/2 tsp ground coriander
• 1/4 tsp ground black pepper
• 1/4 tsp garlic powder
• 1/4 tsp ground fennel seed
• 1 small thinly sliced lemon
• 1 small thinly sliced onion
• few sprigs of parsley

1. Coat the salmon filet with the olive oil using the back of a spoon. Sprinkle the rest of the ingredients (except the parsley) all over the salmon and arrange the slices of lemon and onion as desired.

2. Put the salmon on a hot grill skin down and monitor while cooking. Do not overcook. Pull the salmon off the grill just before it's completely cooked through and the color of the flesh turns from somewhat translucent to more opaque. The flesh on the outside should just start to flake but the inside should not do so yet. The skin should be crispy but not charred. If you want to use your oven instead of the grill you can bake the salmon in a preheated oven at 350 degrees F for about 20 minutes.

3. Put the salmon on a platter for 5 min, garnish with the parsley and serve.

Rosalee is an herbalist and author of the bestselling book Alchemy of Herbs: Transform Everyday Ingredients Into Foods & Remedies That Healand co-author of the bestselling book Wild Remedies: How to Forage Healing Foods and Craft Your Own Herbal Medicine. She's a registered herbalist with the American Herbalist Guild and has taught thousands of students through her online courses. Read about how Rosalee went from having a terminal illness to being a bestselling author in her full story here.