Grilled Salmon Recipe

Prepare salmon

Pat salmon fillets dry with paper towels. Brush both sides lightly with olive oil and season evenly with kosher salt and freshly ground black pepper. Let rest at room temperature for 10–15 minutes while you prepare the other components.

Preheat grill

Preheat a gas or charcoal grill to medium-high (about 400°F / 200°C). If using a grill pan, heat it over medium-high on the stove and lightly oil the grates/pan.

Grill salmon

Place salmon skin-side down on the hot grill. Cook undisturbed for 4–5 minutes, until the edges turn opaque and you can see the cooked line moving up the fillet. Flip gently and grill for another 2–4 minutes, depending on thickness, until internal temperature reaches 125–130°F (52–54°C) for medium-rare to medium. For crispier skin, press the fillet skin-side down briefly after flipping. Remove to a plate and squeeze lemon over the top.

Rinse rice

Place the Carolina Gold rice in a fine-mesh sieve and rinse under cold running water until the water runs clear, about 1–2 minutes. Drain thoroughly.

Cook rice

Combine rinsed rice, 3.5 cups water, 1 tablespoon butter, and 3/4 teaspoon salt in a medium saucepan. Bring to a gentle boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 18–20 minutes without lifting the lid. After cooking, remove from heat and let stand, covered, for 10 minutes. Fluff with a fork before serving.

If using nori sheets: stack and slice or tear into thin strips. If using shredded gim or seaweed salad style, break up larger pieces into bite-sized bits. Toss with toasted sesame seeds if using. Keep in a small bowl to sprinkle over rice and salmon at plating.

Salt cabbage

Place the thinly sliced cabbage in a bowl and sprinkle 1/2 teaspoon kosher salt over it. Toss and let sit 5 minutes to soften slightly, then squeeze gently to release excess water and drain any liquid.

Make quick marinade

Whisk together 3 tablespoons rice vinegar, 1 teaspoon sugar, and 1/2 teaspoon sesame oil until sugar dissolves. Add a pinch (1/4 teaspoon) red pepper flakes if desired.

Marinate

Toss the drained cabbage with the dressing. Let sit at room temperature for at least 10 minutes (can refrigerate up to 2 hours) to allow flavors to meld. Taste and adjust salt or vinegar if needed.

Prepare dressing

In a small bowl whisk together 2 tablespoons rice vinegar, 1 tablespoon honey, 1 teaspoon neutral oil, grated ginger (1 tablespoon), and 1/2 teaspoon salt until well combined.

Toss salad

Place 2 cups shredded or julienned carrots in a mixing bowl, pour the dressing over them, and toss to coat evenly. Let sit 5–10 minutes to soften and allow flavors to develop, then taste and adjust seasoning if needed.

Toss thinly sliced cucumber with 1 teaspoon rice vinegar and a pinch (1/4 teaspoon) salt. Let rest 5 minutes to take the chill off and slightly pickle the slices. Drain any excess liquid before plating.

Divide the Carolina Gold rice among 4 plates (about 1/2 cup cooked rice per serving as plated accompaniment; adjust to preference). Arrange a grilled salmon fillet beside or on top of the rice.

Arrange a small portion of marinated cabbage (about 3/4 cup), carrot ginger salad (about 1/2 cup), and cucumber slices (about 1/4 cup) alongside each fillet so each plate has all components.

Sprinkle toasted seaweed and sesame seeds over the rice and salmon. Add sliced scallions if using. Serve with soy sauce or tamari at the side and lemon halves for squeezing.

Serve immediately while salmon is warm. Leftovers: store components separately in airtight containers for up to 2 days (salmon best eaten the same day).