‘Tis the season to fire up the grill every chance you can, and this grilled salmon is the perfect excuse! Warm weather calls for the grill. And if it’s grilled fish you’re after, salmon is a good choice because it can stand up to the heat and won’t fall apart, and it will also keep its distinct rich flavor. Perfect grilled salmon is flaky, charred, juicy, and never dry. It should also be pale pink in color with no rubbery edges. This heart-healthy recipe is sure to wow your taste buds.
The best salmon for grilling
Whether you’re working with wild-caught or quality, responsibly raised fish, the cut of salmon will make a difference. Here is what I look for grilling:
- Center-cut salmon fillet: The center-cut part of the fish t is thicker and more uniform so it will cook more evenly(No dry edges and undercooked middles here!)
- Skin-on salmon: Particularly if you’re cooking it directly on the grill, it’s a good idea to use skin-on fish fillets. The skin holds the salmon together as it cooks over dry heat, and it also imparts good flavor as it releases fat that keeps the fish moist.
- If you only have skinless salmon fillet, I recommend grilling the fish in foil instead.
How to make Cumin-Grilled Salmon with Kiwi Salsa
Ingredients:
For salsa
- 4 kiwifruit, peeled and chopped
- 1/2 cup thinly sliced red onion
- 2 tablespoons chopped cilantro
- 2 tablespoons fresh lime juice
- 1 teaspoon honey
For Fish
- 4 (6-ounce) wild-caught salmon fillets (about 1 inch thick), skinned
- 1 teaspoon ground cumin
- 1 teaspoon paprila
- 1 teaspoon chili powder
- 2 teaspoons olive oil
- Salt and pepper to taste
Directions:
- 1. Mix all salsa ingredients in a small bowl. Cover and set aside.
- 2. Rinse salmon and pat dry. In a bowl, mix cumin, paprika, chili powder, olive oil, and salt and pepper. Rub mix over salmon and place in a bowl. Cover and chill for at least 30 minutes.
- 3. Preheat an outdoor grill to medium heat or set your oven to high broil. Place salmon on a grill rack and cook 6 to 8 minutes per side, turning carefully; or place in a grill pan 4 to 6 inches from your oven’s heat source, and broil for 10 minutes.
- 4. Spoon salsa over warm fish and serve.
Notes
- Suggestion: Serve with a side of steamed asparagus. Trim asparagus ends, lightly peel spears, and steam for 5 to 10 minutes, or to desired tenderness.
