There’s nothing quite like the flavor, texture, and aroma of fresh grilled salmon. If you want to make this dish at home and feel even slightly intimidated, we promise: there’s nothing to fear.
To help you along, we’ve prepared some basics: From choosing the right cut to preparation methods, grilling tips, and even a couple ideas on what side dishes go great with grilled salmon—basically, everything you need to create a meal as spectacular as your dreams.
Things to Love about Salmon
Salmon is a healthy food choice, rich in protein, calcium, and Omega 3’s, Due to its health benefits, and incredible flavor, diners are always looking for ways to incorporate this superfood into their diet.
And salmon is so versatile. It’s wonderful grilled, baked, and even poached. It can be served as a main dish in the evening or part of a healthy and appetizing lunchtime salad.
Leftover salmon (if there are any leftovers) can easily be incorporated into other dishes—from a fresh salmon sandwich to a tasty addition to virtually any omelette. The meal possibilities are endless, delectable, and always healthy.
Salmon Grilling Tips
First, start with a great cut. Choose a quality, thick fillet or salmon steak.
Be sure to keep the skin on the salmon. This will make it easier to grill, and it will hold the salmon together.
Pat the salmon dry with paper towels.
Then add your seasoning. A simple blend of coarse sea salt and freshly ground pepper work perfectly.
Oil the grates a bit, and get the grill heated to about medium or medium-high.
Place the salmon skin-side down and sear it for approximately 7 minutes (or until the salmon is no longer translucent and can easily be lifted from the grill). Turn it over once, and cook about 6 minutes longer—or until done to your liking. (Note: The flip side always finishes faster).
Let the salmon rest on a foil tented plate for approximately 5 minutes.
Serve it up with a splash of fresh lemon, your favorite herbs, or drizzled with a luxurious, rich, sauce. Yes, it’s really that simple. And delicious.
What to Serve with Grilled Salmon
It can be presented on a bed of beautiful salad greens, or next to a plate of textured, and flavorful pilaf.
Leftover grilled salmon is a perfect addition to omelettes, appetizers, fish tacos, or even a delicious sandwich
Consider accompanying this dish with a chilled glass of Chardonnay, Pinot Grigio, or a lovely Zinfandel.
Here is a basic grilled salmon recipe (feel free to add your personal culinary touches) as well as a couple of quick recipes for perfect side dishes.
Perfect Grilled Salmon
To make the salmon easier to maneuver on the grill, first slice your salmon into individual serving size fillets.
To prevent sticking, and to create a slightly crispy outer texture, rub a bit of quality extra virgin olive oil on each fillet
Preheating your grill to medium heat will create a crisp outer layer while maintaining the tenderness of the inner fillet.
- 2 lbs salmon fillet cut into 4 individual servings
- Quality Extra Virgin Olive Oil
- Seasoning Blend (This will make extra that you can store and use later)
- Crushed garlic (amount to personal preference)
- Coarse sea salt (to taste)
- 1/3 cup finely chopped parsley
- 1/3 cup of dried minced onion
- 1/3 cup minced dried basil
Prepare the Seasoning Blend by fully incorporating the ingredients together. You can make this ahead of time and store the extra in the refrigerator.
Rub each fillet with olive oil and then gently press in about a teaspoon of the prepared seasoning blend into each fillet.
Preheat the grill to medium. Then, carefully place the fillets on the grill skin side down.
Cover the grill and cook over medium for about 5 minutes per side—or until done to your liking. When the salmon easily flakes with a fork, it’s definitely ready.
Let it rest under a foil tented platter for a few minutes. Then, serve and enjoy!
Garlic Infused Kale
- 2 pounds Kale
- 2 Tbsp Extra Virgin Olive Oil
- 4 thinly sliced cloves of garlic
- Red pepper flakes (to taste)
- Coarse sea salt (to taste)
- Juice from 1 fresh lemon
Break the kale leaves away from the stems by hand, and then give the leaves a coarse chop. Rinse the kale thoroughly.
Place the oil in a large sauté pan and heat over medium. Add the garlic and red pepper. Stir well for approximately 1 minute, being careful not to brown the garlic.
Slowly add the kale, a little at a time. As the leaves wilt, add a little more until all the kale has been incorporated. Then, sprinkle in the salt, cover, and cook for about 6 minutes. Remove the pan from the stove and stir once more. Add the fresh lemon juice. Toss and serve. Delicious!
Rice Pilaf with Roasted Squash
- 1 cup wild rice
- 4 cups of water
- 1 ½ tsp sea salt
- 7 cups of peeled and rough chopped butternut squash
- 3 Tbs Extra Virgin Olive Oil
- 3 Tbsp butter
- 1 finely chopped shallot
- 1 tsp thyme
- 1/2 cup chopped pecans
- 1/2 cup dried cranberries
- 1/4 cup chopped parsley
Preheat oven to 425
Rinse the wild rice under cold water.
Set the burner to medium-high. Place the rice in a large pot on the stove with 4 cups of water, and bring it to a boil.
After the rice boils, reduce the heat, cover and let the rice simmer. When the rice grains begin to open and they are tender (about 45 minutes), remove from heat, but keep the pot covered.
Then, place the squash pieces on a baking sheet. Drizzle the squash with olive oil and salt. Spread the pieces out so they cook evenly. Roast about 25 minutes, or until they are tender.
Place the dried cranberries into a bowl. Cover them with hot water for about 5 minutes to soften. Drain.
Melt the butter on medium heat in a saucepan. Add shallots and thyme. Sauté a couple of minutes, just until tender. Remove the pan from the heat and stir in the wild rice.
Now, carefully incorporate the squash, pecans, cranberries, and parsley into the completed dish.
Pour your favorite glass of wine, serve the pilaf, and enjoy!
Whether you’re in the mood for salmon (We serve a spectacular Faroe Island grilled salmon with a guava miso glaze) or an array of other chef-inspired dishes, we promise to exceed your dining expectations.
Please join us at Glass & Vine—where you can celebrate a special occasion with friends and family, enjoy a hearty weekend brunch in a garden setting adjacent to Peacock Park, or have a memorable date night on our romantic patio, surrounded by twinkling lights.
Chef Giorgio Rapicavoli will delight you with his creative flair, and use of locally sourced ingredients that take his meals from delicious to a spectacular art form.
You’ll find us conveniently located in the heart of Coconut Grove at 2820 McFarlane Rd in Miami. For reservations, call 305.200.5268