Like all good recipes, let’s start with the protein. Salmon is not only beautiful in color, but it’s also delicious in flavor and loaded with health benefits. It’s also quick and easy cooking, making it an all around winner in my book. For this recipe I tossed salt, pepper, cumin, garlic, paprika and cayenne into a bowl and mixed them all together. The paprika and cayenne definitely bring some heat to this seasoning, but keep in mind that we’ll have the avocado crema to help balance it out.
I lathered the salmon with some oil and then covered it in my seasoning mixture. Then I placed the salmon into my grill. The grill basket has to be my favorite part about this new rig. The ability to lean things over the fire like this opens up a whole new realm of cooking possibilities. After securing the salmon in the grill basket I headed out to the fire.
Start your fire early so that the wooden logs have time to break down and coal up. After the logs have started to coal shovel them over to one side of the grill. Then secure the salmon on the other side, leaning it in the direction of the fire. I started with the flesh side of the salmon facing the fire. As the heat from the coals rise, the salmon will begin to cook.
I cooked my Grilled Salmon for about 15 minutes total. Halfway through the cook I flipped the salmon so that the skin side was directly facing the coals. Keep the salmon cooking until it reaches an internal temperature of about 135 degrees Fahrenheit. From here I let the salmon rest for about 5 minutes. While it’s resting the salmon will continue to cook, bringing it’s internal temperature close to the 140 degree range. This is how I like my salmon, but everyone is a bit different when it comes to salmon so cook to your preference!
Serving Up Sass… And Avocado Crema and Pico
While the salmon is resting, make the avocado crema. It’s as simple as throwing all the ingredients into the blender and blending until smooth. I transferred the avocado crema into a squeeze bottle once it was blended. This makes it super easy to drizzle a zig zag across the Grilled Salmon. I moved the salmon over to a nice cutting board for serving, then drizzled it with the crema. After the avocado crema drizzle, I placed a couple spoonfuls of pico across the middle of the salmon. From here you’re ready to eat! Best enjoyed with friends and family.
- 1 Whole Side of Salmon
- Pico de Gallo for garnish
- 1 tbsp of Canola Oil
- 2 tsp of Kosher Salt
- 1.5 tsp of Black Pepper
- 1 tsp of Ground Cumin
- 1 tsp of Garlic Powder
- 1/2 tsp of Smoked Paprika
- 1/2 tsp of Cayenne Powder
- 1 Whole Avocado
- 1/4 cup of Mexican Creama or Sour Cream
- 1/8 cup of Water
- 1 tbsp of Cilantro
- 4 Garlic Cloves
- 2 Limes juiced
- 1 Serrano
- Lather your salmon, on both sides, with oil. Mix together your seasoning and thoroughly season the salmon all over. Set in the fridge until ready to cook.
- In a blender, add the ingredients for the Avocado Crema. Blend until completely smooth. Add a little bit of water if you want it more smooth. Place in the fridge until ready to use.
- Preheat your grill to a medium temperature (around 325-350F). Make sure your grill grate or leaning basket are oiled well!
- Add your salmon to the grill and cook for about 5-6 minutes per side. Once the salmon hits 135F, pull it off and let it rest for 2-3 minutes.
- Garnish the salmon with the Avocado Crema, Pico de Gallo and enjoy!