Here, the salmon cooks up sweet and smoky due to the aromatic herbs. This technique also takes the fear out of grilling fish, because the herbs keep the salmon from sticking to the grill grate. I make this in the summertime, when my thyme and rosemary plants have grown big and bushy with plenty of sprigs to spare. The salmon is terrific served with a mixed grill of zucchini and other summer squashes drizzled with pesto. Or, I make a grain or pasta salad chock-full of diced bell peppers, green or red onions, cherry tomatoes, and zucchini and toss it with an herby citrus dressing.
Serves 4
4 center-cut salmon fillets, about 6 oz [170 g] each, skin on and scaled, pin bones removed
Extra-virgin olive oil for brushing
Fine sea salt
Freshly ground black pepper
8 sprigs fresh thyme
8 sprigs fresh rosemary
1 lemon, cut into 8 thin slices
1Remove the salmon from the refrigerator 30 minutes before grilling to bring it to room temperature. Pat dry with paper towels.
2Prepare a medium fire in a charcoal grill or preheat a gas grill to medium.
3Generously brush the salmon fillets on both sides with olive oil and sprinkle lightly on both sides with salt and pepper. Crisscross two thyme sprigs and two rosemary sprigs on the flesh side of each fillet, pressing them lightly so they adhere to the flesh.
4When ready to grill, generously oil the grill grate. Use tongs to arrange the salmon fillets, herb-side down, directly over the fire and cover the grill. Grill the salmon until grill marks are etched across the fillets on the underside, about 3 minutes. Turn the fillets skin-side down, re-cover the grill, and cook until the salmon is almost opaque throughout but still very moist, or an instant-read thermometer inserted into the center registers 115° to 120°F [45° to 49°C], 3 to 4 minutes longer.
5Using a wide spatula, transfer the fillets to warmed dinner plates. Remove the herbs from the salmon and arrange two lemon slices on each plate. Serve immediately.