When I married my husband, he had a few “tried and true” recipes. Linguini and clam sauce, burritos, and scrambled eggs were his mainstays. He has expanded his repertoire a bit in the decades since, thanks mainly to our Weber kettle grill. The imperial “we” use the barbecue year round, even in the rain and occasionally when it is snowing.
Although his burgers are amazing, my absolute favorite husband-prepared dinner is grilled fish and vegetables. When it comes to grilling at our house, I am the sous-chef. Scampering around to find ingredients or to fetch the right size plate, I watch with admiration as he moves the coals, places the food on the grill, and watches over it.
Recently I asked the grill-master to distill his technique with salmon into some useful tips for a beginner. The result is this 5-step guide. Although I can’t promise that your salmon will taste as good as his, you’ll have a good start toward making an incredible and healthy grilled dinner.