Grilled Salmon in Black Pepper. Malaysian-inspired salmon feels the heat from ginger and red and black pepper, balanced by tangy soy sauce and a pop of citrus from fresh lime. Add a side of grilled bok choy for one bold finish. It is so delicious, and here in the Pacific Northwest, it is also insanely fresh.
In this easy recipe, we add fresh, bright flavor to the fish with a compound butter: Mix softened butter with lemon zest, garlic, and plenty of black pepper, then chill. Generously brush the salmon with oil and season the flesh side with salt and pepper. If you ever begin to see the white fat bubble up and make spots of color in there, you've cooked that salmon too long. You can cook Grilled Salmon in Black Pepper using 4 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Grilled Salmon in Black Pepper
- You need 2 of salmon fillets.
- Prepare 1 spoon of grounded black pepper.
- It’s 1 teaspoon of salt.
- It’s 2 spoons of olive oil.
Make sure you don't overcook it. This is such a simple way to dress up salmon. The olive oil helps the pepper to crisp up in the oven, adding texture to the fish. Despite the amount of pepper on top, the spice is not overwhelming, just nice.
Grilled Salmon in Black Pepper step by step
- Mix black pepper and salt on a big plate.
- Cover the salmon in the mix, until it is all covered and "black".
- Roast the broad side, not the skin, for 4 minutes, on a grill with olive oil, mid flame. Press lightly. Then for one minute plus on each side. Serve.
You must use freshly ground black pepper for this, which is fairly coarse, not the powdered black pepper. Arrange salmon on soaked cedar planks; rub each portion evenly with brown sugar mixture. Place planks with salmon on grill; close lid. Grilled Salmon Recipe: Break out the BBQ for this Grilled Salmon with Garlic Lime Butter and eat like you're on vacation! Cooking salmon on the grill adds incredible smoky tones to salmon and the flavored butter takes it over the top with fresh summer flavor.