Grilled Salmon with Tomato/Shallot Compote
My absolute favorite way to prepare salmon is grilled and I learned a little trick from the Weber Boys that ensures the salmon turns out perfectly each time.
- Pre-heat your grill to direct medium heat.
- Take your 1 1/2 – 2 lb whole salmon fillet with the skin left on and generously brush both sides with olive oil and sprinkle it with salt and pepper.
- Most people have a general idea that the average salmon fillet takes about 10 minutes to cook and they have the inclination to flip it at 5 minutes. Don’t do it. Place your generously oiled fillet on your pre-heated grill, flesh side down. Leave it there…don’t touch it…for at least 7 minutes. You know it’s ready to flip when the fish lifts up easily from the grill or at least, fairly easily.
- Then, flip it, skin side down and cook for the remaining 2-3 minutes. When you are ready to take the fish off the grill, slip a metal spatula between the skin and the fish. The grilled fillet should lift easily off the skin and onto a plate. Perfection.
My favorite topping for grilled salmon is Tomato/Shallot compote:
- Sauté a chopped shallot or two in 1-2 tbsp of olive oil over low heat for about 7-10 minutes.
- During the last 3-4 minutes of cooking add in a cup or two of cherry tomatoes cut in half, a generous sprinkling of kosher salt, some freshly ground black pepper and a Tbsp or two of fresh thyme.