Healthy Grilled Salmon
Serves: 0
Ingredients
2 pounds fresh wild salmon fillets (Chinook, Sockeye, Humpback, Coho)
2 T cilantro, minced
¼ cup freshly squeezed lemon juice (1 ½ lemons) or combination of lemon and lime
½ tsp. zest
¼ cup olive oil
¼ tsp. unrefined sea salt
1/8 tsp. freshly ground pepper
High oleic safflower oil, grapeseed oil or avocado oil
Directions
1. Combine all ingredients in a bowl.
2. Set aside a small amount with a lot of cilantro.
3. Brush the grill with high oleic safflower oil, grapeseed or avocado oil to keep the fish from sticking to it.
4. Turn the grill onto medium high and wait until it is hot.
5. Grill for about 10 minutes per inch of thickness*. Brush fish with marinade while it is cooking.
6. Take fish off grill when it is still pink all around but still a bit raw in the middle (moreso than you would prefer) but at least the first ½ inch is cooked through. Let rest on a plate, covered with another plate, for about 3-5 minutes.
7. Spoon marinade that was set aside onto fish and serve.
*If you have a long flat fillet then you don’t need to turn it over on the grill since it may fall apart. If you have a very thick piece of fish that is thinly cut (about 1 ½”) then you can grill it on its left and right sides rather than top and bottom (skin) to achieve grill marks.