Grilled Salmon that Only Celebrities Eat
Did you know that "salmon" can be both plural and singular? Do you know why? For all intents and purposes, there is no such thing as "a salmon" because they are never ever singular. You will never see a salmon, cooked, dead, live, or free, on its own.
This was the sense people have always had when referring to salmon. A singular term not only wasn't used, but it was never even technically invented.
Salmon the Fish
Salmon are like fleas when it comes to mythology. Wherever you look, there's bound to be a sockeye or fat Atlantic suckling on the teat of chimerical legends.
With ten years of hard-fastened ichthyology under my belt, I've gathered that the best place to cast your salmon fact-hunting lure is none other than the pages of premodern Ireland texts.
The famous Irish salmon tale goes like this: There was once a salmon swimming in a well. The salmon saw some magic nuts, ate them, and became all-knowing.
Later, an old man tried to catch the fish a couple times but failed. He only succeed after taking on an apprentice who also happened to be a chef.
The old man asked his apprentice to cook the salmon, who obliged. Unfortunately, they didn't have oven mitts back then, so the apprentice burned his finger when preparing the fish. Upon putting his finger in his mouth to cool it, the apprentice inadvertently absorbed a bit of the power of the all-knowing salmon.
From then on, the apprentice could solve impossible problems and see into the future so long as he sucked his finger.
Prep: 10 min | Cooking: 15 min | Total: 25 min
Butter, melted (4 tbsp)
Fresh dill sprigs, chopped (2 tbsp)
Fresh rosemary, minced (2 tbsp)
Garlic powder (2 tsp)
Honey (1 tsp)
Dijon mustard (1 tsp)
Salt (1 tsp)
Lemon zest (1/2 tsp)
Dried basil (1/2 tsp)
Nutmeg (1/4 tsp)
Wild caught Alaska salmon (4 fillets)
Ground black pepper
Preheat grill to medium-high heat.
In a small bowl, mix together melted butter, dill, rosemary, garlic powder, honey, mustard, salt, lemon zest, dried basil, and nutmeg.
Place a sheet of foil over your grill and weight it down with the salmon fillets. Use a food brush to spread the butter-herb mixture all over the cooking meat (save about two tablespoons of the sauce for later).
Close grill head and cook for 14-16 minutes. Use a fork to pry at the middle of a fillet. If the meat separates easily, it's done.
Plate salmon and drizzle with the rest of the sauce. Serve.