Grilled Wild King Salmon
It doesn’t get much easier, tastier, or healthier than this. I picked up wild-caught King Salmon at the farmer’s market this week and ended up putting dinner together on the fly. I whipped up this sauce and let it sit on the salmon while the grill heated up and I put the kale and pear salad together. It all came together nicely in about 20 minutes.
Ingredients
3/4 to 1 lb. Wild Caught King Salmon
2 Tablespoons lemon juice
1 clove garlic
2 tablespoons Extra Virgin Olive Oil
Pat salmon dry with a towel or paper towel and put it in a glass dish and sprinkle with salt and pepper. Mix lemon and garlic in a small bowl and whisk in olive oil. Pour over the fish and let it sit at room temperature for 10 minutes while you preheat the grill.
Grill skin side up for 3 minutes on medium-high heat. Flip the salmon and cook for 4 minutes skin side down or until an instant-read thermometer reads. 135 to 140 degrees F. I prefer 135. Let the fish rest for 5 minutes. Top with a lemon wedge. Serve with Kale and Pear Salad (see recipe) Enjoy!
