2tablespoonred wine vinegar(can be substituted for white wine)
¼cupcilantro(chopped - If you do not like cilantro feel free to use just parsley)
¼cupparsley(chopped)
3clovesgarlic (minced)
1teaspoonkosher salt(to taste)
1teaspoonred pepper flakes(more if you prefer more of a kick)
Instructions
Preheat the grill to 350 to 375 degrees F.
Wash salmon and pat dry with paper towels to absorb all moisture. Tear a large sheet of foil (large enough to wrap the entire salmon) and place on a baking sheet. Then, place the salmon on top of the foil.
Drizzle with extra virgin olive oil and sprinkle Cajun seasoning and kosher salt over the entire top surface. Wrap the salmon securing in the foil creating a foil packet.
Transfer the foil packet from the baking sheet to the grill gates and close the lid.
Grill the salmon for 12 to 15 minutes. Salmon cooks really fast and should not be left on the grill longer than 15 minutes as this can cause the salmon to become overcooked and dry.
It's always best to check the internal temperature of your fish or meat with an instant read thermometer to ensure that its been cooked properly. To do this, insert the thermometer into the thickest part of the salmon. FDA recommends cooking the salmon until it reaches an internal temperature of 145 degrees F; however, I cook mine until it reaches 140 degrees F to account for carry-over cooking while the salmon rests.
When the salmon has reached your desired doneness, remove the foil packet from the grill and place on the baking sheet. Open the foil packet, cover the salmon loosely with foil, and allow the salmon to rest for 5 minutes.
Top the salmon with Chimichurri if you'd like, pair with your favorite simple side dishes and enjoy.
Chimichurri Sauce
Add all ingredients into a small mixing bowl and whisk. Season with kosher salt and set aside until ready to use. Store any remining chimichurri in the fridge in an airtight container up to 3 days.
Notes
Look for salmon steak or fillets with a center cut as these tend to be thicker.
After washing the salmon, always pat it dry with paper towels to absorb all the moisture before grilling and even searing.
Allow the salmon to come to room temperature before grilling to ensure even cooking.
Preheat the grill first before placing the foil packet on the grill grates.
When wrapping the salmon in foil, there is no need to spray the grill grates.
When checking the internal temperature, insert the instant read thermometer into the thickest part of the flesh.
Although the FDA recommends an internal temperature of 145 degrees, I find that 140 degrees is perfect to prevent any possibility of the flesh becoming overcooked and tasting dry.
When grilling, I prefer the skin removed. You can either remove the skin yourself using a sharp knife or you can have the butcher remove it for you.
Make your own Cajun seasoning with equal parts granulated garlic powder, onion powder, smoked paprika, also add 1 to 2 teaspoons of dried thyme, red pepper flakes and cayenne pepper for heat - I also like to add dried parsley.