It should be a sin to overcook a fatty, unctuous pink salmon slab into dry, stringy meat flakes that smell like cat food. Yes, I agree grilling or cooking salmon is much more troublesome than grilling a steak for several reasons. Fish tends to stick to the pan or grill, creating a nightmare ritual of attempting to pry the fish off the cooking surface — usually destroying the fish in the process. Second, the skin can sometimes fail to crisp up.
My method will yield the most succulent coral pink belly within and the crispiest skin for a great textural contrast. Salmon, though fatty, can sometimes taste bland. Don’t worry, I’ve got you covered with this tangy, chimichurri sauce. This is one sauce recipe you’ll want to memorize because it’s so versatile and can be served over almost anything grilled — vegetables, poultry, or beef. Sometimes, I even slather it over a bowl of spaghetti and eat it in front of TV. Pure bliss.
