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.