Grilled Salmon with Herb Crust
Will insert picture next time I make it probably this weekend.
Prep: 15 minutes
Grill: 8 minutes
- 12 ounces fresh salmon fillets, about 3/4 inch thick
- 1/3 cup each coarsely chopped fresh oregano and cilantro
- 1/4 cup sliced scullions
- 1 clove garlic
- 1 tablespoon lemon juice
- 2 tsp. extra-virgin olive oil
- 1/4 tsp. kosher salt
- 1/8 tsp. freshly ground black pepper
1. Rinse fish and pat very dry with paper towels. Cut fish into two pieces (about 6 ounces). Set aside.
2. In a food processor combine oregano, cilantro, green onions, garlic, lemon juice, olive oil, kosher salt, and pepper. Process until chopped. If I have company and we are talking I use a knife to finely chop the oregano, cilantro, green onions, and garlic. Transfer to a shallow bowl. Stir in lemon juice, olive oil, kosher salt, and pepper. Generously coat both sides of the salmon with the herb mixture. Now some like the skin some don’t that is up to you.
3. For a gas grill, preheat grill. Reduce heat to medium-high. Place salmon on grill rack over heat. Cover and grill as for 6 to 8 minutes or just until the salmon flakes easily when tested with a fork. Remember I grill all year even in the snow.
4. To serve, cut each salmon piece in half.
I like to take some cut up veggies and potatoes, whatever I have in the house, and place them in tin foil pouch with butter or oil, salt, pepper and maybe some oregano and cilantro to bring the flavor of each dish together when I start to preheat the grill. It is done about the same time as the fish will be.
Hint: If there is a thinner end to the fish you can fold under so that it is about the same thickness as the rest.