Saturday, March 28, 2009
Lemon-Pepper Grilled Salmon
Salmon has become my older son's favorite fish because "it's got real flavor unlike the haddock which does not taste anything at all to me."
I myself like salmon, especially when grilled. Actually, I almost always cook salmon this way, with only the basic of ingredients, then enjoyed with rice and some slices of ripe tomatoes sprinkled with salt.
I usually cook just half of the fillet (with intact skin), which will be all I and
my two sons can eat during a meal time (husband does not like salmon; too strong a flavor for him). Whereas before I cooked salmon on a iron griddle placed atop the stovetop, now I use the George Foreman grilling machine (small one, probably costs <$20 nowaadays). The cooking time is less since it cooks both sides at the same time (max 6 minutes depending on how thick the fillet is) and tends to close in the heat; clean up is easier; and I don't have to worry about flipping the fish over. To clean, I just let the machine cool down a bit, wipe it with non-abrasive slightly soapy dish sponge while still warm, then rinse with a bit of water, careful not to get water inside the machine (I hold it sideways).
1/2 salmon fillet (actually amount depends on you)
Spices -- see slideshow so you know what I mean
Sprinkle fillet with garlic salt, approximating how much you need for the amount of fish you have.
Generously sprinkle with lemon-pepper to really cover the whole surface. Let sit for about 5 minutes. Meanwhile, plug in the grilling machine.
When hot, spray or brush the grilling surface with oil.
Place the fillet on the grill and let cook for 4 to 6 minutes. (Fish is done when flaky all the way. Do not overcook!) For this piece, I had to turn around the fish after the first 4 minutes to cook the thin part further, as it was not touched by the upper grill. The closed-in heat further cooked that when turned around.