James Carrier
Makes 4 servings

This simple salmon supper pairs well with a light tomato salad.  Middle eastern herbs like cardamom, cloves, and dill truly enhance the salmon's flavor.

How to Make It

Step 1

In a bowl, combine garlic, lemon juice, olive oil, cardamom, cloves, and, if desired, 1/2 teaspoon salt.

Step 2

On a plate, mix sesame seed and dill.

Step 3

Rinse salmon steaks, drain, add to oil mixture, and turn to coat. Lift out steaks, 1 at a time, and lay each cut side in seed mixture to coat. Place in a single layer on a plate.

Step 4

Lightly oil a barbecue grill over a solid bed of medium coals or a gas grill on medium heat (you can hold your hand at grill level only 5 to 6 seconds). Lay fish on grill. Close lid on gas grill.

Step 5

Cook fish until browned on bottom, 3 to 4 minutes. Turn with a wide spatula and continue to cook until fish is opaque but still moist-looking in center of thickest part (cut to test), 4 to 6 minutes more.

Step 6

With spatula, transfer fish to plates. Season to taste with salt and juice from lemon wedges.

Chef's Notes

Garnish with dill springs, if desired.

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