This one is going to knock your socks off. Once you’ve made the glaze (you can make it weeks ahead, and it’s completely foolproof), you’ll want to eat it on everything: salmon, grilled portabellas, tofu, pork tenderloin—you can’t miss. I prefer to grill the salmon with the skin on because it contributes flavor and helps keep the fish in one piece when I turn it. If your preference is skin-off, then by all means, do it that way. A whole salmon fillet makes a really nice presentation too, as long as you can easily fit it and turn it on your grill. You can also pan-roast, broil, or steam the salmon, since the glaze goes on after it’s cooked.
Prepare a Charcoal fire or preheat a gas or stovetop grill.
Rub both sides of the fillets with some olive oil and season lightly with salt and pepper. (Rubbing the fish will also give you the chance to feel for any little bones, which you can pick out with your fingers or tweezers.) Grill the salmon directly over medium-high heat on both sides until just cooked through, perhaps 5 minutes or so. Place on warm plates, drizzle with the glaze, and serve.
© 2004 John Ash. All rights reserved.