Grilled Salmon Recipe

Prep the salmon

Pat salmon fillets dry with paper towels. Check for pin bones and remove with tweezers if present. Place fillets skin-side down on a plate or shallow dish.

Make marinade

In a small bowl whisk together 2 tbs olive oil, 1 tbs lemon juice, 1 tsp minced garlic, 1 tsp salt and 1/2 tsp black pepper. Stir in chopped dill or parsley if using.

Brush or spoon half of the marinade over the flesh side of the salmon, reserving the rest. Let sit at room temperature for 10-15 minutes (or refrigerate up to 30 minutes).

Preheat grill

Preheat an outdoor grill or grill pan to medium-high heat (about 425–450°F / 220–230°C). Oil the grates or brush the salmon skin lightly with oil to prevent sticking.

Grill salmon skin-side down first. Place fillets on the hot grill and cook uncovered for 4–6 minutes depending on thickness. Do not move the fillets so a good sear forms.

Flip carefully using a wide spatula and cook flesh-side down for an additional 2–4 minutes, brushing with remaining marinade once, until internal temperature reaches 125–130°F (52–54°C) for medium-rare to medium or until desired doneness. The fish should flake easily but remain moist.

Remove salmon from grill and let rest 2–3 minutes. Spoon any resting juices over the fillets and garnish with an extra squeeze of lemon and chopped dill or parsley if desired.

Rinse 1 cup rice under cold water until water runs clear to remove excess starch.

Combine rinsed rice, 1 3/4 cups water, 1/4 tsp salt and 1/2 tbs butter or oil in a medium pot. Bring to a boil over high heat.

Once boiling, reduce heat to low, cover tightly and simmer for 15 minutes without lifting the lid. After 15 minutes, remove from heat and let stand, covered, 5–10 minutes.

Fluff rice with a fork before serving.

In a large bowl combine 4 cups mixed greens, halved cherry tomatoes, sliced cucumber and red onion if using.

In a small bowl or jar whisk together 2 tbs olive oil and 1 tbs lemon juice or vinegar, season with salt and pepper to taste.

Just before serving, toss the salad with the dressing to coat evenly.