Grilled Mediterranean Salmon Recipe

Salmon: A rich, fatty fish that is perfect for grilling and absorbs flavors well.

Olive oil: Adds moisture and helps to create a crispy exterior on the salmon.

Garlic powder: Provides a subtle, savory depth to the seasoning mix.

Dried oregano: A staple in Mediterranean cuisine, offering a slightly bitter and aromatic flavor.

Dried basil: Adds a sweet, peppery note that complements the other herbs.

Salt: Enhances the natural flavors of the salmon and the herbs.

Black pepper: Adds a mild heat and complexity to the seasoning.

Lemon juice: Freshly squeezed lemon juice brightens the dish with its tangy, citrusy flavor.

When grilling salmon, ensure the grill grates are well-oiled to prevent sticking. This can be done by dipping a paper towel in olive oil and using tongs to rub it over the grates. Additionally, to achieve a perfect sear and avoid overcooking, allow the salmon fillets to come to room temperature before placing them on the grill. This helps in even cooking and enhances the flavor absorption from the seasoning mixture.

• salmon - Substitute with trout: Trout has a similar texture and flavor profile, making it a great alternative for grilling.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, suitable for grilling.

• garlic powder - Substitute with fresh minced garlic: Fresh garlic provides a more robust and aromatic flavor.

• dried oregano - Substitute with fresh oregano: Fresh oregano offers a more vibrant and intense flavor.

• dried basil - Substitute with fresh basil: Fresh basil has a sweeter and more aromatic taste compared to dried basil.

• salt - Substitute with sea salt: Sea salt can enhance the flavor with its natural minerals.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used if you prefer a less pungent taste.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor, adding a fresh twist.

• Allow the salmon to cool completely before storing. This prevents condensation from forming inside the storage container, which can make the fish soggy.

• Place the cooled salmon fillets in an airtight container. If you’re stacking multiple fillets, separate each layer with parchment paper to avoid sticking.

• Store the container in the refrigerator if you plan to consume the grilled salmon within 3 days. This keeps the fish fresh and maintains its flavor.

• For longer storage, wrap each salmon fillet tightly in plastic wrap or aluminum foil. Then, place the wrapped fillets in a freezer-safe bag or container. This double-layer protection helps prevent freezer burn.

• Label the container with the date of freezing. This helps you keep track of how long the salmon has been stored, ensuring you use it within 2-3 months for optimal taste and texture.

• When ready to enjoy, thaw the salmon in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.

• Reheat the salmon gently in the oven at 300°F (150°C) for about 10-15 minutes, or until warmed through. Alternatively, you can reheat it in a skillet over medium-low heat. This helps retain the moisture and prevents the fish from drying out.

• If you prefer, you can also enjoy the grilled salmon cold, flaked over a salad or mixed into a pasta dish. The flavors meld beautifully, making it a versatile leftover option.

• Oven Method:

  1. Preheat your oven to 275°F (135°C).
  2. Place the leftover salmon on a baking sheet lined with parchment paper.
  3. Cover the salmon loosely with aluminum foil to prevent it from drying out.
  4. Heat in the oven for about 15 minutes or until the salmon is warmed through.

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the salmon fillets in the skillet, skin-side down.
  4. Cover the skillet with a lid and heat for about 5-7 minutes, or until the salmon is warmed through.

• Microwave Method:

  1. Place the salmon fillets on a microwave-safe plate.
  2. Cover the salmon with a damp paper towel to retain moisture.
  3. Microwave on medium power for 1-2 minutes, checking every 30 seconds to avoid overcooking.

• Steaming Method:

  1. Fill a pot with a small amount of water and bring it to a simmer.
  2. Place the salmon fillets in a steamer basket.
  3. Cover and steam for about 5 minutes, or until the salmon is warmed through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the salmon fillets in the air fryer basket.
  3. Heat for about 3-4 minutes, or until the salmon is warmed through.

• Sous Vide Method:

  1. Preheat your sous vide machine to 125°F (52°C).
  2. Place the salmon fillets in a vacuum-sealed bag.
  3. Submerge the bag in the water bath and heat for about 20 minutes.

• Grill: Used to cook the salmon fillets, providing a smoky flavor and beautiful grill marks.

• Small bowl: Used to mix together the olive oil, garlic powder, dried oregano, dried basil, salt, and black pepper.

• Brush: Used to apply the olive oil mixture evenly onto the salmon fillets.

• Tongs: Used to place the salmon fillets on the grill and to turn them over during cooking.

• Fork: Used to check if the salmon is cooked through and flakes easily.

• Lemon squeezer: Used to extract fresh lemon juice to drizzle over the cooked salmon.

• Plate: Used to serve the grilled salmon fillets once they are cooked.

Prepare the marinade ahead: Mix the olive oil and spices the night before to save time on cooking day.

Preheat the grill: Start preheating your grill while you prepare the salmon to streamline the process.

Use foil packets: Place the salmon fillets in foil packets for easier grilling and cleanup.

Batch cooking: Grill extra salmon fillets to use in salads or sandwiches for the next few days.

Lemon juice prep: Squeeze the lemon juice in advance and store it in the fridge to quickly drizzle over the cooked salmon.