Salmon has always seemed like a big challenge to cook, but I found it is relatively simple to make! Better yet is rather simple to make deliciously. To make it a meal I just threw together a salad of baby spinach with croutons and a raspberry vinegarette.
1 2lb king salmon filet
4 tbsp extra virgin olive oil
1 large clove of garlic, slice thinly
1/8 cup fresh cilantro leaves
Start by laying down salmon filet, skin side down, on a large sheet of heavy duty foil. I don’t remove the skin because it will stick to the foil after being cooked, and peel away from the fish. Remove bones if desired. Brush with olive oil and season with salt and pepper. Squeeze approximately three tablespoons of lemon juice onto salmon. Cover with cilantro, garlic and two to three lemon slices. Wrap in foil and grill on medium high heat for 25 minutes or until internal temperature reaches 145 degrees.