The original recipe is for 4 6-ounce salmon fillets with skin on, but it works well on a single large fillet of the same total weight. We prefer to buy one or two fillet pieces from the tail end of the fish to reduce the number of bones possibly still present. This is probably the most popular recipe we have for dinner guests.
Serving Size : 4
24 Ounces salmon fillets, with skin
1 Tablespoon olive oil
1 Tablespoon cracked black pepper
2 Teaspoons kosher salt, or less to taste, OR regular salt
1 Teaspoon garlic, chopped
1 Pinch dried thyme
1 Pinch dried rosemary
1 bay leaf, crumbled
dried dill
plain lowfat yogurt
Brush salmon with 1 tablespoon olive oil.
Combine pepper, salt, garlic, thyme, rosemary, and bay leaf. Brush on salmon. Leave to marinate for 2 hours on counter or 4 hours or longer refrigerated.
Heat gas barbecue.
Spray an appropriate holder for the fish with misted olive oil or other vegetable oil spray. (We use a flat pan that looks like a cookie sheet except for evenly spaced round holes all over the surface.) Add salmon, skin-side down. Cover grill and cook salmon at medium-low heat until salmon is cooked throughout and completely opaque, with no dark pink flesh.
Divide fillet, with skin, into serving portions.
While salmon is cooking, mix some dried dill into about 1/4 cup to 1/3 cup plain lowfat yogurt. Serve instead of tartar sauce as accompaniment to salmon.