This is a great recipe for anyone - from the experienced cook to the new salmon cooker/eater. It is super simple, quick to make, and tastes great. If you do want to "sauce it up," which we support wholeheartedly, this preparation takes a sauce swimmingly! (yes....we really went there...)
Prep time: 10 minutes Cook time: 20+/- minutes Servings: 3 to 4
One filet wild Alaskan Bristol Bay Sockeye Salmon, frozen
Organic Pastures Raw Butter
Fresh Organic Thyme (best if you pick it right before using)
Freshly Ground Himalayan Salt and Organic Black Peppercorns
Remove frozen salmon from the freezer the day before you want to cook it, and place it in your refrigerator on a plate to thaw. This is the best way to thaw frozen salmon in order to maintain the texture and taste. If you forget, you can thaw it in cool water while still in the vacuum sealed package. PLEASE NOTE - if you are thawing in cool water, MAKE SURE THERE ARE NO HOLES IN THE PACKAGE. Sorry to yell, but this is so important. If water gets in while you are thawing the fish, the quality will be greatly diminished. We often put it in a gallon sized zip loc baggie when we thaw this way, for a little extra insurance.
Once your salmon is thawed, fire up the grill. While the grill is warming up make a foil tray out of two pieces of aluminum foil. Lay them flat, overlapping quite a bit to create a thicker bottom. Fold up the corners and voila - salmon grilling tray. (This would be a great preparation to cook on a cedar plank as well, just sayin'.)
Place salmon, skin side down, in your brand new foil tray. Season to taste with salt and pepper, lay scoops of butter all along the top of the fillet, and finally place your sprigs of time all over the top of the fillet along with the butter.
Now you're ready to grill. The really important factor here is - do not grill at high heat, even in the foil. It will cook the salmon too fast and dry it out. Keep your grill at Medium heat for best results. If you think your grill is too hot, cook the salmon with the lid open.
Depending on the size of your fillet, you'll keep it on the grill for around 20 minutes. Check it at around 10 minutes to make sure your temp is good. When it's approaching being done, you'll see a little bit of whitish-yellowish substance oozing out of the flesh. This is called albumin, it's a protein in the salmon. Too much albumin oozing out means the grill is too hot - turn it down. A little is ok.
When you think it's getting close check it for doneness - it will start looking done once the red has turned to a more orange color. It won't have the same "raw" look as in the picture above of the salmon on the grill.
Next, you'll want to give it the "touch" test. Press down, gently, in the thickest part of the fillet. If it is still soft and depresses easily, it needs a few more minutes. It will feel firm and will resist being pushed down if it's done.
Don't over cook your fish - it's best to take it off a few minutes before you think it's done and tent it with foil. It will continue to cook for several minutes after you take it off the grill, and could lead to dry, overcooked salmon. Not so good.
Once it's done? Take if off the grill and plate it up! We like it with steamed broccoli and brown rice, but it's so versatile you could really serve it with just about anything.
What do you think? Have you cooked salmon at home? We'd love to hear your feedback on our recipe!
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