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Grilled Copper River Salmon

© JACQUES & COMPANY 2011

Halibut with Tomato and Basil • Grilled Copper River Salmon • Scampi Provençal • Mussels Marinière • Dungeness Crab Cakes • Hood Canal Pan-Fried Oysters • Seafood Breton • Moules Mariniéres

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Makes 4 servings

4   6-ounce salmon fillets, skin left on

1   tablespoon toasted sesame oil

1   tablespoon Fleur de Sel

4   wedges lemon


Preheat your barbeque. Rub the sesame oil on both sides of the fillets, and marinate for 30 minutes at room temperature.

Place the salmon fillets skin side down on the grill, sprinkle with half the sea salt, cook with the barbeque lid down at medium heat for 10 minutes, or just until the translucency is almost gone from the thickest part of the fillet.

Turn the salmon fillets over with a spatula, cook for 1 minute. Serve the grilled salmon fillets skin side down with rest of the sea salt sprinkled over, garnish with the lemon wedges.

Note: This recipe can be used for King or Sockeye salmon My preference is for king salmon with its rich Omega-3 fat content.  A drizzle of aged balsamic vinegar and fruity olive oil would complement this dish.

Wine suggestion: A crisp Muscadet.

 

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