Olen and his siblings, Kayaani and Rawl, help prepare this dish by picking the herbs from their garden, and taste-testing the marinade to make sure it has enough garlic! Angie says she could eat this grilled salmon on top of a pile of wilted greens every day for the rest of her life. Olen agrees, minus the greens!
- 2 pounds salmon, cut into pieces
- 10 cloves (at least!) garlic, minced
- 1/4 cup basil, chopped
- Dash of red pepper flakes
- 1/2 cup olive oil
- 1/4 cup light red wine
- 1 tablespoon balsamic vinegar
- 1 tablespoon dijon mustard
Mix garlic, basil, red pepper flakes, olive oil, red wine, balsamic, mustard, salt, and pepper in bowl. Adjust to your liking–it should taste like a dipping oil you want to run a slab of bread through!
Place salmon pieces into marinade. Let it sit for at least 30 minutes and up to 8 hours.
Place salmon pieces skin-side down on hot grill. Grill until skin is crispy and fish is cooked halfway through (flesh will turn opaque, about 3-5 minutes). Flip and cook until you have nice grill marks (about 2-5 more minutes) While flesh-side down, remove skin and drizzle remaining marinade over fish. Flip one more time to sear under the skin (about 1 more minute).
Serve on top of wilted greens or with sides of your choosing.
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Olen Weathers is the son of our fisherman Stu Weathers and his wife Angie Ketah. He lives in Sitka, Alaska, where he likes fishing with his dad and playing baseball on the Sitka Nationals All Star team.