Makes 2 servings.
Wild salmon is at its peak from May through September. Since the season is quite short, you should take advantage of it.
Here is a simple salmon recipe with a wonderful bite of coarsely ground pepper. I prefer using wild salmon for this recipe, but of course any salmon will be fine.
- 2 center-cut, skinless wild salmon fillets, 6 ounces each (See Note)
- Kosher salt
- 1 garlic clove, peeled, coarsely chopped and crushed to a paste with 1/2 teaspoon sugar
- 1 tablespoon extra virgin olive oil
- ½ teaspoon coarsely ground black pepper
- Pat the fish dry with paper towels.
- Place the fillets in a nonreactive dish. Season lightly with salt.
- Combine the marinade ingredients. Pour the marinade over the fish, cover with cling wrap and refrigerate for a couple of hours.
- Bring fish to room temperature.
- Preheat the broiler.
- Cover the whole broiling pan, which comes with most ovens, with heavy foil. Make a “shallow basket” with a piece of heavy foil, crimping it at the corners so that the juices do not spill out. Set the basket on the broiler pan.
- Place the fish in the basket and pour the marinade over the fish. Sprinkle the top with pepper and broil as close as possible to the heat source (without turning) for about 6 minutes, until the inside is opaque.
- Serve with the accumulated juices.
If in doubt whether the fish is cooked sufficiently to your taste, cover it with foil right away and the fish will continue cooking.