My favorite way to cook fish is when my husband cooks it outside on the grill, especially salmon which gets crispy skin-side-down and around the edges.
We’ve found foil to be our friend—fish doesn’t fall apart or stick to the grill and it is simple to move it around and transport. Simply fold a double-thick piece of foil into a quasi sheet pan, drizzle with olive oil, add the fish (large fillet or individual portions), drizzle olive oil on top, sprinkle with salt. Once your grill is super hot, slide the foil onto the grates and cook 10 minutes per 1-inch thickness of the fish—get it on the grill, close the lid, and don’t peak! After that initial blast check it out and if you want to go longer, go longer, but it’ll probably be perfect. Bon Appétit!
Some serving ideas:
- Salmon Salad with Strawberry Rhubarb Salsa
- Succotash with Lemon Crème Fraîche
- Tarragon Aioli
- Rice bowl or greens with Ginger Soy Dipping Sauce
