When I came home a couple weeks ago, I noticed some salmon in the freezer just waiting for me. It was sockeye, bright red and gorgeous looking, which I have never had before. After defrosting it I went on a search for a delicious and healthy grilled salmon recipe. It's summer after all, I don't want to use the oven if I can use the grill instead. I found this yummy recipe online at Eating Well. I had all of the ingredients on hand, which is amazing, and it looked both healthy and delicious. I was right. This turned out to be one of the best salmon recipes I have tried yet. It was quick and easy but still impressive and tasty. I will definitely be making this one again.
The finished product
A beautiful fillet
Garlic and oil for the top
Spread the garlic oil on the fish
Add some basil (yum!)
Layer on the tomatoes
Grilled, ready to devour
Grilled Salmon with Tomatoes and Basil
- 2 cloves garlic, minced
- 1 teaspoon kosher salt, divided
- 1 tablespoon extra-virgin olive oil
- 1 whole wild salmon fillet
- 1/3 cup plus 1/4 cup thinly sliced fresh basil, divided
- 2 medium tomatoes, thinly sliced
- 1/4 teaspoon freshly ground pepper
Preheat grill to medium.
Mash minced garlic and 3/4 teaspoon salt on a cutting board with the side of a chef’s knife or a spoon until a paste forms. Transfer to a small bowl and stir in oil.
Measure out a piece of heavy-duty foil (or use a double layer of regular foil) large enough for the salmon fillet. Coat the foil with cooking spray. Place the salmon skin-side down on the foil and spread the garlic mixture all over it. Sprinkle with 1/3 cup basil. Overlap tomato slices on top and sprinkle with the remaining 1/4 teaspoon salt and pepper.
Transfer the salmon on the foil to the grill. Grill until the fish flakes easily, 10 to 12 minutes. Serve the salmon sprinkled with the remaining 1/4 cup basil.