Grilled salmon with oregano, lemon, and onion
Pacific Northwest cuisine at its best. The acidity of the marinade contrast beautifully with the oils in the grilled salmon. The lemon and white wine are light and lively while the oregano and onions make each bite burst with flavor.
- 1 filet salmon (about 1.5 lbs, I prefer fresh, wild but choose what you like)
- 2 tbsp fresh chopped oregano
- 3 tbsp finely diced red onion
- 2 each lemons
- 1/4 cup dry white wine
Marinade (can be made ahead and refrigerated)
- Chop the oregano and red onion
- Combine the oregano, onion, white wine and juice of 1 lemon to pourable container (I use my 2 c Pyrex measuring cup to hold the ingredients).
- Mix the ingredients well and set aside/refrigerate until grill is ready.
Grilling the salmon
- Get your grill nice and hot for searing.
- Meanwhile, bring your salmon out and let rest to come up to room temperature (20 minutes or so).
- Sprinkle fish with salt and pepper.
- Use a neutral, high heat oil (like grapeseed oil) to rub the grill grate so the fish won't stick.
- Sear the salmon briefly, flesh side down, (about 2 minutes).
- Carefully use a spatula/turner to separate fish from grill and flip so the skin side is down and cook another couple minutes.
- Pour marinade over the seared salmon along the entire length of the filet spreading the onions and oregano down the center of the fish.
- Continue cooking until salmon is cooked through another couple minutes depending on how thick the filet is.
- Remove to a plate and serve with lemon wedges!