I love to get fresh salmon from the Market every time we visit California. It seems so much fresher than the fish in Arizona, and when we grill it up using this secret (that I’m going to tell you today) I am convinced that it’s even better than any restaurant salmon!
Yes, I’m going to share the secret with you to Grilling up amazing Salmon. My husband was shocked when I shared the secret with him, and now it’s going to be on the blog-o-sphere for all my dear readers to see!
Here it is: Fresh fish, simple ingredients, and a homemade foil tray! (That’s a secret, you ask?) Well, yes…and I’m going to give you the full instructions here.
First, get your salmon at a fresh market and get the best quality you can find. We got Silver Salmon (not farm raised, no dyes added). Silver Salmon is known for it’s bright red flesh and a slightly more delicate texture than King Salmon. King salmon is considered the best tasting, but it also costs more because many use it raw in Sashimi (sushi) dishes. I also like Sockeye Salmon, and King Salmon for grilling, though. Then, gather a few easy ingredients of salt, pepper, garlic salt, and butter.
Take some aluminum foil and make up a simple tray by doubling the foil, then turning up the edges for a make-shift tray. Drizzle a bit of olive oil on the tray. Put the salmon skin-side DOWN on the tray. Then season up the top side of the salmon (only) with a few sprinkles of salt, pepper and garlic salt.
Add some small pieces of butter across the top of the salmon. This is going to melt into the salmon during the cooking process and make that salmon even more moist and amazing!
Now for the corn.
While at the farmer’s market, we picked up some amazing two-toned sweet corn and it’s delicious grilled up with your salmon dinner. Here’s how to cook it in the husks and all. (We discovered this while at the beach house a few years back and we didn’t have much foil…the answer? Cook it in the husks! It turned out SO good that this is the only way we cook it now.)
Here’s what you do: Peel back the husks, tear the silk off (as much as possible), butter up that ear of corn! Then, wrap the husks back around the corn and tie the end with a bit of bakers twine or string to keep it closed. Don’t salt the corn before you cook it…you will add it later.
Put the corn on the top tier and the salmon, tray and all, on the bottom tier.
Note: Preheat the grill to 400 degrees. Since the corn takes a bit longer to cook than the salmon, put the corn on while the grill preheats. Then add the salmon.
Close the grill and set your timer for about 3-5 minutes, depending on the thickness of your salmon and the heat of the grill. When it cooked about 3/4 of the way through, it is ready to flip over!
Now, here’s the exciting part. You will take the salmon OFF the tray at this point and flip it directly onto the grill. When you take the salmon off the tray, the skin should peel off easily!
Now, cook it directly on the grill for just 2-3 minutes, so you get a nice grill mark. Then flip it to the other side for just about 1 minute so it gets nicely grilled. It doesn’t take long. Don’t forget to turn your corn!
Just about ready to eat!
To serve the corn easily, cut the end off the corn and the husks should peel off completely. (use a cutting board, we really could have used one here!)
Oh, that corn was good! And the salmon, AMAZING!
The nice thing about this salmon is: if you have leftovers, it makes an amazing topper for a big salad.
Enjoy!
Sometimes simple really is delicious. Thanks for reading!
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