Wednesday, August 10, 2011

Pepper Encrusted Salmon

This continues to be one of my favorite ways to prepare salmon.  It's simple, quick, and full of flavor.  The ground pepper does tend to give it some kick, so if you have eaters sensitive to spicy food, you may want to cut back on the amount of pepper you use.  In my house, I don't really care so much about the feelings' of my spicy eaters, so I coat the salmon in ground pepper!

This is best on the grill, so the pepper coating creates a bit of a "crust."  I  usually just use my counter top grill, but it also works great on an outdoor grill.  However, make sure to grease your grill grates because fish does tend to stick and makes a mess to get off.

4 tablespoons soy sauce
2 garlic cloves, crushed
4 tablespoons lemon juice
24 ounces salmon
1/2 tablespoon pepper or have a peppermill handy
4 tablespoons olive oil

1.  Combine soy sauce, crushed garlic cloves, and lemon juice in a plastic bag. Add skinned salmon and marinate, refrigerated, for about 30 minutes.

2.  Pat the salmon dry with paper towels and coat salmon, both sides, with ground pepper--you will use a lot of pepper, but don't worry! I just cover both sides liberally with freshly ground pepper.
3.  Grill the salmon, turning once about halfway. Fish is done when it flakes easily with a fork.  It doesn't take long, so watch carefully that you don't overcook it, or you'll end up with tough fish.  Serve with some fresh lemon wedges.