Wild Salmon Grilled with Leeks and Salmon Roe Salsa

Preparation info
  • Makes

    6

    servings
    • Difficulty

      Easy

    • Ready in

      40 min

Appears in
Mastering the Grill: The Owner's Manual for Outdoor Cooking

By Andrew Schloss and David Joachim

Published 2007

  • About

Whole farm-raised salmon is a little tricky to grill. The fish tend to be large and thick, making it difficult to cook them through before they dry out on the surface. Wild salmon are much leaner and cook through more quickly. This one is slashed and embedded with grilled leeks and herbs, and then served with a sophisticated salsa made from salmon roe (salmon caviar) and freshly grated horseradish root.