Simple is good and even more so when the sun is beating down on your house and your iPhone reports it’s an astounding 104 degrees. Wha? Yes, it’s pretty hot outside. The good news is you can still eat, once the sun sinks below the horizon and the world mellows a bit to say, 95 degrees? That’s life in the summer in Colorado, a beautiful state with some freaky weather patterns — like the monster hail storm a few weeks ago that covered everyone’s yards in what looked like snow — in June.
Grilling is possible year-round, but when the heat is steady, the grill becomes my best friend. Keep it simple with a beautiful fillet of salmon scattered with fresh herbs and lemon slices. A drizzle of olive oil is the marinade. Salt. Pepper. Heat. And then eat, once the sun begins to sink below the horizon.
Grilled Salmon with Herbs and Lemon Recipe
3 pounds salmon fillet, left whole with skin intact
1 T olive oil
salt and pepper
1 lemon, thinly sliced
mixed fresh herbs to scatter, tarragon, oregano, thyme — about 5 sprigs of each
Place salmon on rack on baking sheet. Drizzle oil and salt and pepper. Let marinate at room temperature for up to an hour. If longer, marinate in refrigerator, no longer than 3 hours so salmon doesn’t dry out.
To grill salmon:
Heat grill to medium-high heat. Place salmon flesh side down and cook for 5 minutes to sear hatch marks into the flesh.
Place a large sheet of aluminum foil on grill.
Using two large spatulas, carefully flip salmon skin side down onto foil. Alternatively, place a rimless baking sheet on top of the fish to help you flip it. Continue grilling for 20-30 minutes, or until flesh registers 135°F with a probe thermometer.
Let rest for 5 minutes. Gently slide thin metal spatula between skin and flesh to remove skin before serving.