I’m officially hooked on grilled salmon! And I’ve learned that grilled fish (or vegetables…or chicken) does not require marinades. Postmarinades or salsas seem to be the way to go! For this recipe, I skipped a post marinade and went straight for a salsa, which acted as a postmarinade due to the fruit juices it contains. Hope you enjoy!
Prepare the Salmon
1. Season with your favorite fish seasoning or a blend of garlic powder, onion powder, paprika, salt, and pepper- or go crazy and use my cinnamon sumac spice blend, which you can find on my instagram page.
2. Drizzle with olive oil, and grill each fillet for four to six minutes, flipping about halfway through. Watch carefully to ensure that the exterior doesn’t burn.
Prepare the Strawberry-Lime Salsa
1. Dice the strawberries.
2. Mix with the lime zest and juice and the honey. Serve on top of salmon.
3. Garnish with thinly sliced lime.
To inspect strawberries for insects, the OU recommends removing the tops, inspecting each berry, agitating in a soapy solution, soaking for several minutes, and washing each berry thoroughly under powerful spray of running water.