Starting autumn with a quick grilled salmon dish seems perfect since this particular time of the year is all about making things easy and being versatile in the kitchen and beyond so everything this season asks of us and offers to us gets the time it needs. So a big 'ol pile of excellent, healthy fish on your plate in about a half hour to be enjoyed in all manner of ways is just what we need right now.
If you happen to have extra lemons, try grilling them alongside the fish. I've been known to squeeze grilled lemon juice over all manner of meals, into lemonade, and as a fun addition to cocktails. They are the best! If you aren't a fan of spicy food, you can skip the crushed red chili, but just a little gives it a tiny kick without anyone needing to put out the fire!
I like to split a big fillet like this up since it will feed my family for more than one meal. We start with a freshly grilled piece served over miso farro (more on that next time) and a bit of kimchi because, as I've mentioned before, my family likes the heat! Opt for other sides to suit your needs. Then I work more salmon onto salads featuring roasted sweet potatoes and kale and wraps featuring spinach, oranges, and red onions. I have even been known to toss some on my favorite Pasta Alfredo to mix things up a bit.
But, if you talk to my dog, he's pretty sure the best way to deal with this large piece of fish is to share with the dog! I just had to include this cute pic of him very clearly saying just that. Enjoy!
Grilled Lemon Salmon
- 1 large lemon
- 2 teaspoons olive oil plus additional for the grill
- 2 teaspoon seasoned salt of your choice - I used lemon pepper seasoning
- 1 large skin-on salmon fillet (2-3 lbs)
- 2 tablespoons chopped chives
- 1 teaspoon crushed red chili
Cut the lemon in half. Juice half of the lemon and slice the other half into ¼-inch slices. Mix the juice with the 2 teaspoons of olive oil and seasoned salt of your choice.
Preheat the grill to very high (500°F). Brush the salmon with the lemon and oil mixture. Grill the salmon (using more oil as needed), skin side down, covered, until the skin is golden and crispy, about 3 minutes. Flip the fish, and grill, uncovered, to desired degree of doneness, 2 to 3 minutes for medium-rare. Carefully flip the fish once more and arrange the reserved lemon slices over the fish and sprinkle with chives and crushed red chili. Remove to a pan and allow to let cool for 3-5 minutes before serving.
- Yields: 6-8 servings
- Preparation Time: 30 minutes