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1. What Sauce Goes With Grilled Salmon Recipes - Yahoo Recipe Search

   Yummly

   Grilled Salmon in Olive Oil

   The best thing about grilled salmon? You barely need to do a thing. Even a little bit of effort can pay off in a big way, flavorwise. In this easy grilled salmon recipe, the secret is in the sauce — just butter, lemon juice, chives, and garlic — which cooks in a pan while the salmon is grilling away. The technique itself is fairly universal, so feel free to swap out salmon for halibut or trout, or try other seafood, like shrimp or scallops. But let’s be honest — it's hard to beat super fresh, in-season salmon. ## How To Choose Perfect Salmon Fillets If it’s summer, you’re in luck — that’s when Pacific salmon is in season. (Atlantic salmon, on the other hand, is almost always farmed. We can argue about the virtues of fresh versus farmed salmon another time). There are six types of Pacific salmon — the most common of which are Chinook (a.k.a king), coho, and sockeye. Take your pick, they’re all wonderful grilled. Look for the label "Alaskan wild-caught" for a healthy, sustainable choice. When picking salmon fillets, the key is to use your senses. Does it smell like… anything? It really shouldn’t. Does it look firm throughout? The color can vary, from almost ruby red to a light pink-orange sherbet, but it should be bold. Any browning should also be avoided. Is it firm to the touch? (Gushy is never good). If all those are in order, the taste should be on point. Just be sure to get fillets of equal size so the cook time will be consistent. ## Which First — Skin Side Up Or Skin Side Down? It’s a given that you should leave the skin on if you're going to grill salmon. (Really, even if you don’t like to eat the skin, the only time you'll want to remove the skin during cooking is when you poach.) But the ever-present question is, skin side up first or skin side down? In the skin side down camp, you have Mark Bittman — and plenty of others. The idea is that the skin keeps the salmon fillets from cooking too quickly or sticking to the grill grates. When you grill salmon skin side down, you get deliciously crispy skin, but also potential flare-ups. In the skin side up camp, you have Cooks Illustrated. Using this cooking method, you place salmon on the grill while it's still raw, so it won’t flake and the grill marks come out perfect. Well-cooked salmon (not well-done, mind you) will lift easily from the grill. ## Beyond Olive Oil All you really need to season salmon fillets is kosher salt, black pepper, and olive oil with a squeeze of lemon juice, for good measure. In this grilled salmon recipe, we’re using a simple olive oil-based dressing; but don't be afraid to get creative! Salmon is so versatile. Try adding [herbs and lemon](https://www.yummly.com/recipe/Grilled-Citrus-Herb-Salmon-1856187 ), [tomato and basil](https://www.yummly.com/recipe/Grilled-Salmon-With-Tomatoes-_-Basil-2431189 ), [mustard and tarragon](https://www.yummly.com/recipe/Grilled-Salmon-With-Mustard-Sauce-2430681 ), [soy sauce and brown sugar](https://www.yummly.com/recipe/Grilled-Soy-Brown-Sugar-Salmon-in-Foil-2447624 ) cooked in a foil packet, or experiment with a flavorful marinade and [avocado salsa](https://www.yummly.com/recipe/1_-Grilled-Salmon-With-Avocado-Salsa-1593226 ). Be bold, and find your favorite way to cook salmon! ## What To Pair With Grilled Salmon Fillets Since salmon cooks so quickly — 10 minutes, tops, over medium heat on the gas grill — and prep time is almost nothing, you want easy sides that come together fast. Two salmon sides we recommend are [mashed potatoes](https://www.yummly.com/recipe/Roasted-Garlic-Mashed-Potatoes-2258492 ) and [tomato salad](https://www.yummly.com/recipe/5-Minute-Tomato-Salad-1304808 ). For a lighter side, try this simple [arugula, feta, and summer squash](https://www.yummly.com/recipe/Raw-summer-squash-salad-with-arugula_-feta_-and-herbs-309469 ) salad or grilled veggies alongside. For an Asian feel, try rice and [Asian-style kale](https://www.yummly.com/recipe/Asian-Style-Kale-1816845 ) with a simple soy sauce dressing.

   Food Network

   Ochazuke

   In its simplest form, ochazuke is literally green tea over rice. Eaten hot (or cold, usually during the summer) at the end of a meal or as a snack, it is the essence of Japanese comfort food. But the light and subtly flavored dish is also wonderful, and more filling, when topped with other savory ingredients. Perhaps the most common choices are salted salmon or pickled plums, crunchy puffed rice balls, toasted sesame seeds and shredded nori seaweed. But there are lots of other popular options, too, such as grilled chicken, salmon roe, hard- or soft-boiled eggs, wakame, tsukemono (pickled vegetables), furikake, pickled ginger, chopped scallions, mitsuba (similar to parsley) or shiso leaves. Mix and match them as you like—you really can’t go wrong. The same goes for the tea. Some people think the toasty notes of genmaicha pair best with salted salmon, while the more delicate sencha is a better match with pickled plums, but there are no rules. You can also substitute dashi for the tea or use instant ochazuke packets (just place the mixture in the bowl with rice and add hot water); both lend more flavor, but I prefer the classic green tea version. One more thing. In Japan, ochazuke is generally made with leftovers: the last scoop of rice, a piece of salmon from dinner earlier in the week, etc., so don’t feel like you need to cook in order to pull this off. First, look in your fridge and try to use what you have. Here, we include a recipe for shiozake (salted salmon), which is a staple of the traditional Japanese breakfast and is commonly used in bento boxes, onigiri (rice balls) and ochazuke, so you can save your leftovers for another meal.