Photo: Fran Gealer; Styling: Char Hatch Langos
Makes 4 servings
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4 (6-ounce) sockeye salmon fillets
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Brush salmon fillets with olive oil, and sprinkle evenly with salt and pepper. Grill, skin-side down, over medium heat (300° to 350°) for 3 minutes. Turn and grill 1 additional minute or until desired degree of doneness. Serve over succotash.