Well grilled Atlantic salmon definitely ranks as one of my kid’s favorite entree for dinner. Probably top three. It’s yummy. And it’s the easiest thing to make. And it’s fast. And it falls under the “super healthy for you” food category. How can you beat that? Bring on the grilled salmon.
Grilled Atlantic Salmon
- 1 lb. Atlantic salmon, skin on
- 1/8 tsp. kosher salt
- 1/8 tsp. pepper
- Aluminum foil
- Nonstick spray
- Turn the grill to high heat and leave for 10 minutes. I want it really hot. By the way, I have a gas grill rather than a charcoal grill. I imagine the process is similar, but I don’t know for sure.
- Make a double layer of aluminum foil and fold up the sides. This prevents any juices from going in the grill – yuk. Spray with nonstick spray, so the salmon skin doesn’t stick when it’s finished grilling.
- Plop the salmon on the aluminum foil, skin side down. Yes, keep the skin on. It adds great flavor. Sprinkle with kosher salt and pepper. Sometimes I sprinkle a some fresh or dried dill too. Just depends on my mood. That’s it. Easy peasy.
- Open the grill lid and plop the salmon on the grill. (Is plop an official cooking term? It is in my kitchen.) Close the lid quickly to keep the heat in. Leave the grill on high heat.
- After 10 minutes check the salmon for doneness. I use the finger test. It should be somewhat firm or with a slight spring, but not hard. There is browning around the bottom edge of the salmon too from the skin. Tonight it took 15 minutes to cook, but that’s because it’s winter and 15 degrees outside. Yes, I grill in the freezing winter weather. It sounds crazy, but you can’t beat the grilled flavor. Also, use tongs to pull the aluminum foil onto a cookie sheet. The fish oils do splatter.
Oh my gosh. Does that not look delicious? And you get your omega-3 fatty acids and a ton of other healthy nutrients too. And clean up is a snap because there isn’t a pan to wash. Throw the aluminum foil in the garbage and you’re done.