Ingredients
Equipment
Method
- Start with a clean grill, brush or spray with oil or grilling spray, then preheat outdoor grill or stovetop grill pan to medium-high heat.
- Mix together Frank's Red Hot Sauce, lemon juice, and sweetener to make the glaze, and have Ridiculously Easy Blue Cheese Coleslaw ready for serving.
- If using frozen salmon, thaw overnight in the fridge; then remove from package and pat dry with paper towels.
- Brush salmon with olive oil, rub with fish rub, and brush with the glaze, saving some to brush on when you turn the salmon on the grill.
- Right before you put the salmon on the hot grill, either spray with non-stick grilling spray (very carefully; this can cause flare-ups) or dip a folded paper towel in olive oil and use tongs to spread the oil on the grill.
- To cook, lay salmon pieces at an angle on the grill grates and cook 2-3 minutes (or until you see grill marks; lift up the corner to check at about 2 minutes.)
- Carefully rotate the fish to get cross-wise grill marks and cook 2-3 minutes more (again, lifting the corner of the fish after two minutes to check the grill marks.)
- Carefully turn fish over, brush with remaining glaze, and cook about 3-4 minutes more, or until the fish feels barely firm to the touch when you press with your finger.
- Serve hot salmon on top of Ridiculously Easy Blue Cheese Coleslaw or other slaw or salad of your choice, sprinkled with crumbled blue cheese if desired.
Notes
Storage: Store any leftover salmon in an airtight container in the refrigerator for up to three days.
Freezing: If you have leftover salmon, it can be frozen for up to two months. Just be sure to wrap it tightly in plastic wrap and then foil to prevent freezer burn.
Pairing: This dish pairs wonderfully with light salads or grilled vegetables for a complete meal.
Serving Size: Adjust the serving size based on your guests; this dish is easy to scale up for larger gatherings!
Health Benefits: Salmon is rich in omega-3 fatty acids, making it a healthy choice packed with nutrients.