I was never a big salmon eater, until a friend prepared the fish for me like I am going to describe below, and I have been hooked ever since. Salmon is a "strong" fish ie: fishy. But it's the skin, not the flesh that is the culprit. Salmon is loaded wth vital omega-3 fatty acids is one of the worlds healthist foods.
I will only eat fresh-caught salmon, the farm raised fish lacks flavor and/or is super fishy and has dye added to it to make it appear pink (its actually grey otherwise). My salmon of choice is Alaskan sourced and my absolute favorite is from the Copper River. Have you heard of Copper River Salmon? The "run" (season) is very short, and you can catch the tail end of it right now. I mark my calander every year for the run because Copper River salmon is the gold standard. You will never find a better piece of salmon. Seriously. Get to your local market and try it today. It is so delicious that I do not mask the fish with any spices, relish or sauce.
Grilled Copper River Salmon
Salmon Filet, 4-6 oz is a nice size portion
Preheat grill on high. Place fish, skin side down, on a square of heavy duty aluminum foil. Do not PAM that foil, you want the skin to stick to it. Sprinkle the fish with salt, rub with olive oil and top with a big sprig of fresh rosemary. Lightly close the foil to create a pouch. Place the foiled up fish directly on the grill grate, close the lid, grill 8 minutes. Open the foil and grill another 2-3 minutes. Tip the foil pouch onto the dinner plate and peel back the foil, leaving the skin behind, stuck to the foil. Turn the fish over so it's pretty side up, give it a drizzle of [good] olive oil, a squirt of lemon, and if you're trying to impress someone top it with another sprig of rosemary or grilled lemon slices to garnish. For a super treat, cedar plank the fish rather than using this foil method. Enjoy!