We barbequed this lovely whole salmon fillet about a month ago…inspired by a recent trip to Northern British Columbia. The flavours are simple but tasty. Salmon is really easy to cook. Remember to buy your salmon fresh…it should not smell fishy. I’m slowly teaching my husband and kids to smell the fish before they buy it. If it smells fishy after you’ve cooked it, then you’ve cooked it to long.
This salmon dish falls under the simple category and is a modified version of a salmon dish my mom used to make wrapped in parchment and baked in the oven. Deep seeded inspiration I think.
To serve this salmon I topped it with a cool, fresh Cucumber Salad, omitting the onions with the hopes the kids would be more inclined to eat the salad – they weren’t, but we keep trying. A sprinkling of chili flakes finished it off. The kids do enjoy salmon and I liken that to our eating fish regularly.
You can choose to serve your salmon with a salad on top or as is. Either way is equally satisfying. If you can’t find pancetta you can use regular bacon. Very simple flavours.
- 2 lb salmon fillet bones removed
- 4-6 slices of pancetta
- 1 lemon
- salt & pepper
- olive oil
- Prepare a piece of aluminum foil just slightly larger than the piece of salmon you will be grilling.
- Place salmon skin side down on the aluminum foil on a preheated grill.
- Sprinkle with salt & pepper.
- With a zester zest some lemon over your salmon, then cut lemon in half and squeeze half the lemon over the salmon.
- Pour some olive oil over salmon and finally carefully place your pancetta on salmon.
- With lid down cook salmon over medium heat for 10 minutes per inch of thickness or until fish flakes easily with a fork (I go by feel but do not overcook).
- Remove salmon from grill and serve immediately.