What's For Dinner: Grilled Wild-Caught Alaskan Salmon

Last Monday I spied wild-caught salmon fillets in the freezer section at Golden Harvest, and I couldn't resist picking up one in order to make a flavorful dinner of grilled fish. Never mind the fact that we didn't own a grill at the time. (Although, sure, you could always bake the salmon in the oven, but I really had my mind set on freshly-grilled fish.) We actually hadn't had a grill since our time in Laramie, where we owned a small charcoal grill that quickly got swiped after we left it on the curbside with a "FREE!" sign prior to our move to Philadelphia.

Right after purchasing our fish, we headed to Home Depot to purchase the grill we'd had on our eye on for awhile ... only to find out that the one we wanted was out of stock and, seeing as the summer season is quickly coming to a close, they wouldn't be getting more of that style grill in stock. Back to square one! But not entirely square one, as we just ended up making the purchase from Home Depot online -- yay free shipping! And I also managed to find a $10 off coupon code. (Never make an online purchase before googling for coupon codes -- that's today's Hot Tip!) We had hoped to have a grill set up and ready prior to the arrival of D's parents at the weekend, and thanks to some super-quick shipping, the grill arrived on Friday. D and his dad put together the grill on Sunday, and we christened the grill with a dinner of grass-fed beef burgers that night. Fast forward to Tuesday night, and it was time for another grill-out. This time, I marinated the (thawed) salmon fillet, and D cooked it on the grill. Hooray for tag team (and delicious) dinners!

Grilled Wild-Caught Alaskan Salmon (printer-friendly version)
makes 4-6 servings

1 20-oz wild-caught Alaskan salmon fillet

2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon herbes de Provence
½ teaspoon dried rosemary
1 clove garlic, minced
sea salt
freshly ground black pepper

1. In a small bowl or measuring cup, whisk together the olive oil, balsamic vinegar, herbes de Provence, dried rosemary, and minced garlic. 

2. Place the fillet skin side down on a sheet of aluminum foil. Season liberally with sea salt and freshly ground black pepper.

3. Carefully pour the marinade over top the fish. Use a brush to evenly coat the fish, if necessary.

4. Fold the aluminum foil over the fillet to form a tightly-closed packet. Place the prepped fillet (I put mine on a baking sheet) in the fridge and allow to marinate for at least 30 minutes.

5. Cook the fillet in the foil packet on an outdoor grill for 15-20 minutes, or until the fish is opaque and flaky.