What is your best/favorite grilled salmon recipe?

My husband and I have been experimenting with different grilled salmon recipes lately. I would like to have a good list of tried and true recipes by the end of summer. (Please provide only one recipe per responder- I want your favorite, not a list of favorites) Thanks!What is your best/favorite grilled salmon recipe?
Cedar Grilled Salmon is amazing- the smoky cedar flavor is like nothing you have tasted before and is great- cedar planks are available at Williams-Sonoma, grocery stores ( my neighborhood Safeway has them) or lumber yards ( ask for UNTREATED cedar planks) Trust me and enjoy!








Ingredients


- 1 1/2 pounds salmon filet,


- 1/2 teaspoon pepper, fresh ground


- 1/4 cup chives, fresh chopped


- 1 tablespoon olive oil, extra virgin


- 1 garlic clove, peeled


- 1 cedar grilling plank





Avocado Salsa


- 4 roma tomatoes, seeded and chopped (or 15 oz. canned diced tomatoes, drained)


- 1 avocado, peeled and diced (discard pit)


- 1/4 cup red onion, chopped fine


- 3 tablespoons cilantro, fresh, chopped coarsely


- 2 tablespoons extra virgin olive oil


- 1 tablespoon fresh lime juice


zest of one lime








Directions


Prior to grilling, soak grilling plank in water for 2 hours. Plank must be totally submerged. Use a weight such as a rock or cans of food to keep it fully immersed in water. Prior to cooking, rub a clove of garlic over surface of plank on which fish is to be placed and then brush the same surface with a coating of olive oil.


Wash fish steaks with cold water. Brush each side of each steak with a coating of olive oil.


Preheat grill to 350潞 F. on medium-high heat setting.


Place damp plank with fish on grill near or almost over heat source so plank can be evenly and well heated, but not so much that the wood ignites. Close grill hood. (As a precaution, keep a spray bottle of water near the grill to extinguish any flames from board burning.) Check periodically to make sure plank is only smoking and not burning.


Grill salmon for 20 to 30 minutes depending on the intensity of the heat that directly cooks the fish. When salmon steaks flake easily into large chunks and internal temperature reaches 135潞 F, salmon should be finished cooking.


Use caution when removing planks and fish from grill, since planks may be very hot. Use grill mitts or turn off grill heat, use a spatula to remove salmon steaks, and allow plank to cool before removing.


Avocado Salsa Preparation





The measures provided will make enough for 4 servings so alter amounts if desired.


Cut avocado, tomato and onion into small chunks.


Chop cilantro into pieces and combine with avocado, tomato, onion and lime zest.


Whisk lime juice and oil. Then drizzle over salsa mixture.


Cover and let stand in refrigerator for at least one hour before serving.What is your best/favorite grilled salmon recipe?
This is my favorite.





Grilled Salmon with Herbed Butter Sauce








1 (5 to 6 pound) whole salmon


2 to 3 tablespoons olive oil


Salt and freshly ground black pepper


Herbed Butter Sauce, recipe follows





Preheat oven to 375 degrees F. Preheat a grill to high heat.


To make the fish: fillet the fish and remove all bones (You can ask your fishmonger to do this). Season the fish with the olive oil, and salt and pepper. Grill on both sides until the fish has clear grill marks, about 6 minutes per side. Remove from the grill, place on a sheet pan, and finish in the oven.


Transfer to a warmed platter and brush with Herbed Butter Sauce.





Herbed Butter Sauce:


2 shallots, minced


1 tablespoon unsalted butter, plus 1/2 cup cold unsalted butter


1/4 cup Chardonnay


2 tablespoons chicken stock


1 tablespoon white wine vinegar


1 tablespoon lemon juice


1/4 cup heavy cream


1/2 cup packed chopped tarragon leaves


2 tablespoons packed chopped parsley leaves


Salt and freshly ground black pepper





To make the sauce: in a small pan, sweat the shallots in butter. Add the wine, stock, vinegar, and lemon juice and simmer until reduced by half.


Stir in 3 tablespoons cream. Add half of the tarragon. Whisk in the cold butter, 1 tablespoon at a time, strain and add remaining tarragon and chopped parsley. Season with salt and pepper to taste.


Reserve warm.
Salmon Fillets.


Lightly salt fillet. Place a knob of butter on a medium high heat, ribbed frypan, and when it stops sizzling add fillet skin side down.


As it cooks you will see it changing colour and when it is about 1/3 cooked, carefully turn.


Cook until a further 1/3 is cooked and remove to a warmed plate and cover with foil.


Add some more butter and some fresh herbs:-


Fennel: for an aniseed taste.


Mint.


Parsley.


Let cook for a few minutes and remove from heat. The cast iron will keep it warm.
Place sliced lemon, limes and fresh dill on grill, place white wine soaked salmon (and salt and pepper to taste,) on top and place slices lemons, limes and dill on top. It actually steams, seasons and grills at the same time.
I just put some citrus grill seasoning on mine. It's made by durkee and is called grill creations