Ingredients:
2 skinless salmon pieces, about six ounces each
1 1/2 T olive oil
1 tsp. Greek Seasoning (or use spices listed at end of recipe)
1 garlic clove, crushed or 1/8 tsp. garlic puree from a jar
1 tsp. lemon zest, or less (optional, but good)
sliced lemon to squeeze over (optional, but good, use the lemon you zested)
Instructions:
In
small bowl, mix olive oil, Greek Seasoning, garlic puree, and lemon
zest. Place salmon pieces on a plate or baking sheet and rub on both
sides with oil mixture. Let salmon marinate at room temperature 15
minutes.
Put grill pan on stove and mist with a small amount of olive oil. (If you don't have an olive oil mister, dip a paper towel in olive oil and lightly wipe the surface of the pan.) Heat pan over medium-high heat 1-2 minutes, until a drop of water sizzles. Place salmon at an angle to grill grids, and cook 2-3 minutes (until you can see grill marks.)
Rotate fish a quarter turn and cook 2-3 minutes more. Turn fish over carefully and cook 1-2 minutes more on second side. Total cooking time should not be more than 7-8 minutes, possibly less, depending on how hot your pan is and how thick the salmon is. The fish should feel firm but not at all hard to the touch when it's done.
Serve immediately with grill-marked side up. Serve hot, with lemon slices to squeeze over the fish.
Penzey's Greek seasoning contains coarse salt, garlic, lemon, black pepper, Turkish oregano, and marjoram. If you don't have it just use a mixture of whichever of those spices you have on hand. I also like the flavor of Cavender's brand, available at Amazon.com, if you're not sensitive to msg.
This printable recipe from KalynsKitchen.com.
