One of the great things about North Texas is that grilling season is practically all- year long. And, with the right equipment and recipe, anyone can produce great results. My guess is that we could all use more fish in our diets, and this month, we are pleased to provide a fail-safe recipe for grilled salmon. Among the health benefits of salmon are improved memory, brain strength and function; a natural anti-depressant; reduced risk of developing Alzheimer’s and Parkinson’s diseases; an energized metabolism and lowered risk of diabetes. Salmon’s Omega-3 fatty acids and selenium also bring healthy skin, shiny hair and bright eyes along with a full day’s required amount of Vitamin D. Seriously -- do you need more benefits? So, enjoy!

Prep Time: 45 minutes

Cook Time: 10 minutes

Servings: 1 person

INGREDIENTS

• fresh wild sockeye salmon sides/fillet (skin on, but deboned)
• seasoning or rub of choice (look for use recommendations on packaging) For this recipe, we used John Henry’s Cilantro Chipotle with Lime Rub
• 2 tablespoon(s) olive oil
• Himalayan crystal salt (to taste)

INSTRUCTIONS

Preparation

1. Pull the salmon fillets out of the refrigerator for 20-40 minutes (this allows for more even cooking).
2. Start your grill or Traeger Wood Pellet Grill. Preheat, with the lid closed for 10-15 minutes, to 350 degrees.
3. As the fillets approach room temperature, pour a tablespoon of olive oil on each fillet (skin side down) and spread the oil evenly over the surface of the fish by hand or basting brush.
4. Sprinkle fillets with the seasoning or rub (if you are using a rub, remember that we are only using it for seasoning in this recipe, so DO NOT coat liberally).

Grilling

1. Place the skin-side up on the hot grill, for about five minutes, to get a good sear.
2. Once seared, turn the fillets over, skin-side down, and move them to the center of the grill and cook for 10- 15 minutes, or until they reach an internal temperature of 125-135 degrees.
3. Do not overcook! The center of the salmon should easily flake with the twist of a fork.
4. Sprinkle the fish with salt to taste. Serve warm.