The Best Grilled Salmon With Geoffrey Zakarian | The Best Thing I Ever Made | Food Network

salmon fillets

🥗Healthier: trout

💰Cheaper: canned salmon

Trout is often lower in cost and provides similar flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for cooking.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried herbs are more accessible and have a longer shelf life.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a high smoke point and similar flavor.

Select the best salmon, ensuring it's center cut and boneless.

Cut into the center of the salmon until feeling the skin, pulling it back to create a leaf shape.

Prepare the salad by crushing a hothouse cucumber in a towel and rough chopping it into a bowl.

Add finely diced chives to the cucumber in the bowl.

Add diced medjool dates to the salad mixture.

Incorporate slivered or chopped walnuts into the salad.

Season the salad with kosher salt and black pepper.

Squeeze fresh lemon juice into the salad and add extra virgin olive oil.

Add sliced fennel and fennel fronds to the salad and toss lightly.

Prepare the grill, ensuring it's at medium to high heat, which allows holding your hand above it for five seconds.

Oil the grill grate with a rag dipped in olive oil to clean and moisten it.

Brush the salmon skin and flesh lightly with olive oil and season with sea salt.

Place the salmon on the grill and avoid touching or flipping it until it's ready.

Cook the salmon for about 2.5 minutes on the first side and 1.5 minutes on the other side, aiming for a medium-rare finish with some pink.

Once cooked, remove the salmon from the grill and place it on top of the salad.

Drizzle a touch of extra virgin olive oil on top to finish the dish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens