Grilled Slab of Salmon
My husband Peter swears that this recipe for a whole side of salmon is the reason I got out of solely catering. I’d sometimes grill as many as twenty sides of salmon on early summer mornings before running off to serve a wedding party. It’s true that cooking that quantity on a regular basis got to be a little much, but there’s a reason it was so popular: whole salmon is a crowd-pleaser. And for the home cook, it’s a failsafe way to prepare salmon for a group.
Serves 6 to 8
1 (2- to 2 1/2-pound) salmon fillet, skin on, scales removed
2 tablespoons olive oil, plus more for the grill grates
Sea salt and freshly ground black pepper
5 to 6 sprigs of fresh dill, cilantro, basil or a combination
Green Goddess Buttermilk Dressing
1. Lay the salmon skin-side down on a baking sheet and drizzle the flesh side with the olive oil. Rub the olive oil to evenly coat the flesh side of the fish and season liberally with salt and pepper. Sprinkle the herbs over the salmon, pressing on them slightly to help them adhere. Cover with plastic wrap and refrigerate until ready to grill for up to 1 day.
2. About 30 minutes before ready to grill, build a fire. If using a charcoal grill, let the coals burn to a grey ash with a slight red glow. If using a gas grill, preheat to medium before placing the salmon on.
3. Lightly oil the grill grates. Lay the salmon flesh-side down on the grill grates and cook, undisturbed, until the salmon is slightly golden and releases easily from the grill grates, about 5 minutes. Have a spray bottle of water handy to spray the flames out if needed. Lay the foil on the grill beside the salmon and, using two metal spatulas, flip the fish onto the foil. Move the foil with the salmon on it so that it is over direct heat and cover the grill. Cook the salmon until it is flaky but slightly pink and fleshy in the center, 5 to 6 minutes more. To check for doneness, insert the tip of a small knife in the thickest part of the fish and gently pry it open so you can see the color and texture inside. The fish will continue to cook slightly more after it is removed from the grill. Lift the foil with salmon off the grill, carefully transfer it to a baking sheet and set aside to cool slightly. Flip the filet over to remove the skin. Flip the fish onto a platter so the skinned side is down. Serve warm or at room temperature with Green Goddess Buttermilk Dressing or your choice of sauces spooned over and around.
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