Bobby Flay's Grill It! - Bobby Flay [60]
Salmon is one of the most popular fish in America, and I see that firsthand in my restaurants, where it is ordered more than any other fish. Rich and buttery, it’s strong enough to team with deep, earthy flavors while pairing just as beautifully with bright, acidic components. Naturally high in heart-healthy Omega-3 oils, salmon is popular as much for its taste as for its health benefits.
The first key to great salmon is to make sure that you are getting only the freshest, firmest cuts available. As with any fish, salmon should never smell “fishy” but should rather smell slightly briny and like the sea itself. If you can see the whole fish, check out its eyes; they should be clear and bright, never cloudy.
With its firm flesh, salmon is a natural choice for the grill. It holds its shape well regardless of whether you are preparing steaks, fillets, or the whole fish. I also like to grill it because of the dynamic textures so easily achieved. I think salmon is best prepared medium-rare to medium. A forkful of grilled salmon with its slightly charred exterior giving way to a soft, buttery inside—it’s simply a beautiful thing.
Perfectly Grilled Salmon
People are always asking me the secret to grilling salmon and other fish: Is it to oil the grill? Cook it on foil? Use a special basket? My answer: None of the above. It’s pretty simple, really. Make sure that you start with a clean grill and then…leave the fish alone! If you try to flip your salmon before a crust has formed on the outside, the flesh will tear and fall apart. Let the fillets sit on the grill undisturbed for three to four minutes on the first side and you should be good to go, with easy flipping ahead. While this is a matter of personal preference to some degree, I think that salmon is best cooked no more than medium for optimal moistness. If you’ve tried it only well-done, try taking it off the grill just a little sooner than you usually do; I think you’ll like the results.
Serves 4
4 (8-ounce) salmon fillets
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Heat your grill to high.
Brush the salmon fillets on both sides with the oil and season with salt and pepper. Place the fillets on the grill, skin side down, and grill until golden brown and slightly charred, 3 to 4 minutes. Flip the fillets over and continue grilling for 2 to 3 minutes for medium. The fish should feel slightly firm in the center and will register 140 degrees F on an instant-read thermometer.
Grilled Salmon with Green Olive Relish
With their crisp texture and fresh, nutty taste, picholine olives are too good to be just a cocktail offering. Provençal cooks use their native olives in preparations both raw and cooked with great success and I’ve taken my cue from them in making this zesty relish with lemon, garlic, parsley, thyme, and extra-virgin olive oil. Bright in flavor and in consistency, the relish is a wonderful counterpoint to rich and silky grilled salmon.
Serves 4
1 cup picholine olives, pitted and coarsely chopped
2 cloves garlic, finely chopped
2 teaspoons grated lemon zest
2 tablespoons extra-virgin olive oil
2 teaspoons finely chopped fresh thyme leaves
¼ cup coarsely chopped fresh flat-leaf parsley leaves
Kosher salt and freshly ground black pepper
Perfectly Grilled Salmon
Combine the olives, garlic, zest, oil, thyme, and parsley in a small bowl and season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving or cover and refrigerate for up to 2 days. If making in advance, do not add the thyme and parsley until just before serving. Serve chilled or at room temperature.
Transfer the fish to plates and top with some of the relish.
Grilled Salmon with