This is a salmon recipe I developed about 10 years ago - at least and was my favorite go-to recipe for salmon for many years. There's nothing terribly fancy about it, but it's just so delicous and moist that I continue to go back to it. I was lucky enough to find some beautiful wild King salmon, which I think has just about the best flavor, but just get your favorite type. The recipe below is just for 1 salmon filet since my husband is very allergic to salmon, but it can obviously be expanded with ease to feed a crowd. —TheWimpyVegetarian
What You'll Need
salmon filet about 1/2 pound
garlic cloves, minced
large basil leaves, chiffonade cut
salt and pepper
Set the salmon out on the counter and salt fairly well. Let it come to room temp.
Heat up the grill as you want the grill to be nice and hot. I have a perforated grilling tray that I lightly oil and place on the grill over direct heat. I do this mainly for my husband who is allergic to salmon so that the salmon never rests directly on the grill, but it also makes it oh-so-easy to quickly slide off direct heat if needed.
Melt butter with the olive oil over medium-low heat on the stove in a small container. Add the garlic and lightly saute. You want to flavor the oil with the garlic and soften the garlic, but not to the degree the garlic starts to brown.
Remove from the heat and stir in the basil. Set aside with a basting brush.
Dry off any moisture on the salmon. Re-salt the salmon and sprinkle a bunch of ground black pepper on it. Place on the hot grill tray over direct heat, skin side down. Baste the top of the salmon with the garlic-basil-butter. Close the lid of the grill and allow to cook for 3-4 minutes or until it's all puffed up and just starting to brown around the edges. Carefully flip it with a large spatula. With the spatula or a knife, lift off the skin. The skin should be stiff and easy to lift right up. If not, it didn't cook long enough on that side. Baste it with the butter sauce. Close the lid for another 2-3 minutes. Flip one last time. Remove any shriveled, browned basil and rebaste. Cook with the lid up for about 2 minutes and remove to a plate.