Grilled Salmon with Lemon Relish
When staying at home merges with 80 degree heat and no air conditioning, one thing happens for me in regards to cooking: I move my kitchen outside. That’s right, warm weather means it’s time to fire up my grill. I love my grill! I’ll grill anything from meat or fish to fruits and vegetables. I’ve even made dessert on the grill. I love grilling so much, that when it came time to buy a new one, Hubs left it entirely up to me. So, I got a combo.
The Grill
One side of my grill uses gas while the other uses charcoal and wood chips. I use my gas grill when I’m in a rush or just grilling up hot dogs for the boys. The charcoal side… that’s the side that I use the most. I love the charcoal side. Not only do I get to regulate the temperature, I can also sprinkle a handful of wood chips over the hot coals to add a wonderful smokey flavor that you just don’t get from plain lump charcoal. But not all wood chips smell or provide the same flavor. Cherry wood is good for chicken and fish while apple chips are better for pork, fruits and veggies. There’s also hickory and mesquite which are both great for steaks or any cut of beef. I use them all and not only do they smell amazing, they add another level of flavor you just can’t achieve on the gas grill.
While chicken and beef are my first choice when it comes to grilling, cooking fish on the grill is fun as well. I know it might be scary because of the skin sticking to the grates or how flaky the fish becomes once cooked, but oiling the hot grates before placing the fish on them alleviates that problem. It also depends on the fish you use. Tuna, swordfish and salmon are all meaty enough that they won’t fall apart when you transfer them from the grill to your serving platter.
The Relish
The one thing that really separates this recipe from others is the relish. See, you don’t just get a flavorful piece of fish, if you grill the lemons and shallots, the relish has a wonderful smokiness as well. Since I’ll grill whatever I can, that’s what I chose to do and loved it. But if you don’t want to grill the lemons or shallots, that’s totally fine. The relish is just as delectable without grilling any of its ingredients. But no matter which way you choose to go, the acid and herbal flavors of the relish enhance the buttery richness of the salmon. And if you have any salsa leftover (though it’s so good, I’m not sure you will) stick it in the fridge and serve it over grilled chicken or pork. I actually doubled the recipe, just so I could have it again later in the week, and it was just as amazing the second time.
So, since there’s still plenty of summer left with plenty of hot days ahead, go ahead and dust off that grill (if you haven’t already). Grab some salmon, a couple lemons and plenty of herbs and have yourself one hell of a delicious dinner. I did and I plan on having it a few more times before the grill goes back into hibernation for the winter.
Notes
Adapted from Food and Wine
Ingredients
- 1 teaspoon lemon zest plus 1/2 cup finely chopped lemon segments, divided
- 1/4 cup finely chopped shallot
- 2-1/2 teaspoons kosher salt, divided
- 4 (8-ounce) skin-on salmon fillets
- 2 teaspoons fresh thyme
- 1/4 teaspoon lemon pepper
- 3 tablespoons chopped fresh flat-leaf parsley, divided
- 1/3 cup olive oil
- 1/4 cup drained capers, roughly chopped
- 1/4 cup pitted green olives, chopped
- 1/2 teaspoon sugar
Instructions
- Preheat grill to 500°F.
- Slice lemon and shallot in half and place on hot grill. Close lid and cook for about 1 minute or until they have nice grill marks on them. Transfer them to a plate to cool.
- Once cool enough to handle, zest the lemon, chop the shallot and lemon segments and set aside.
- Brush salmon with 2 tablespoons olive oil; season with thyme, lemon pepper, 1 teaspoon lemon zest, 1 tablespoon parsley, and 1-1/2 teaspoons salt. Grill salmon, skin sides down, covered, until skin is golden and crispy, about 5 minutes. Flip fish, and grill, uncovered, to desired degree of doneness, 3 more minutes for medium-rare.
- While the salmon cooks, combine lemon segments, shallot, sugar and remaining salt in a medium bowl. Gently whisk in the olive oil until everything is combined. Stir in the capers, olives, remaining parsley and set aside.
- Transfer fillets to dinner plates, and top with relish.
