A simple salmon recipe with extraordinary results, this recipe for grilled salmon offers buttery rich eating. Start with great salmon, and you'll never go wrong.
Good choices for this recipe are high quality Atlantic salmon, fresh
King, coho (silver) or sockeye. The best you can get are from the Copper
River in Alaska. Each May these are available in limited quantities,
and at a premium price.
If you can't get Copper river salmon, the others will do. Look for firm, red flesh and shiny skin on the fillets you purchase. The smell should be clean and fresh, like the sea and not like a smelly fish.
One pound of salmon will serve 2 to 3.
Sprinkle brown sugar over the flesh side of the salmon fillets, then dribble on the balsamic vinegar. Season lightly with salt and pepper. Toss the chopped dillweed with the olive oil, then spread on top of the salmon. Let the salmon rest as you preheat the grill.
Fire up your grill, leaving a cool area just in case you need to move the fish off the heat. After the grill has heated up to medium high, place the salmon fillets over direct heat and cook for 2 to 4 minutes, depending on the thickness. You should see the flesh turn opaque 1/4 to 1/3 of the way up the sides. Turn the salmon. Don't worry about the dill, you'll lose some.
Continue grilling for another 3 to 4 minutes, until the surface of the salmon flakes. It's best if the center is just a little underdone, as it will continue to cook a bit after being remove from the grill.