Steamed Salmon on the Grill

Grilled salmon is so tasty with just the minimum of adornment, and I've come to rely on a method that is simple, keeps the moisture in, fairly foolproof, and easy to clean up. My mouth waters just thinking about it!

Cut your pieces into sections or steaks that are about a nice medium thickness and lay them out on a generous sized piece of foil. I like cooking them with some slices of lemon, but it isn't necessary. I have a lemon tree, so that's easy enough.

I like to fold the foil so it overlaps and seals the salmon securely, so it won't drip all over the place and also so it cooks evenly. Leave the seam near the top so you can check on it when it is nearly ready.

I like to cook the salmon at about 375 degrees for about 20-25 minutes, depending on the thickness. When you check it to see if it's done, be careful not to scald your hand from the steam when you unfold a corner of it. As it steams in its own juices, you will be overcome by the delicious smells! If it needs more time, simply re-fold and close the lid for a few more minutes.

When they are just so, they will be flaky and want to fall apart. This is where you want to use your spatula (or maybe two) with concentration and dexterity. Slide it under the pieces and have a tray close at hand for a quick and safe transfer. Sometimes the fillets need a little separating with a knife, as they tend to bond together a bit as they cook. By the way, no grill to clean off!

Lay your beautiful grilled/steamed salmon on your nicest platter to give it the respect it deserves. The result is a miracle, and you didn't even work hard! I like to put out a dish of fresh lemon wedges for folks to spritz on the salmon if they prefer. This will be the gorgeous centerpiece of any meal. Happy grilling!