Herb Capped Grilled Salmon

This is a beautiful way to prepare salmon on the grill. No worries about salmon falling apart on the grill because you don't flip it - just cook it skin-side down and let the herb cap do all the flavoring.

[My smart sister in law taught me this!]

1.25 lb salmon fillet, skin-on (enough for 4 servings)

Herb cap:

2 Tbsp fresh mint leaves

1 Tbsp fresh thyme leaves

1 Tbsp fresh oregano leaves

1 Tbsp fresh lavender leaves

2 Tbsp fresh dill, top fronds

2 cloves garlic, peeled and halved

1/2 tsp red pepper flakes (I used Turkish Aleppo)

1/4 cup olive oil

1/2 tsp kosher salt

freshly ground pepper to taste

Heat gas grill to high.

[If you are cooking herbed grilled veggies as a side, start working them first and get them on the grill first. The veggies should take a good 15 minutes while the salmon will probably take only 10-ish minutes. Only an instant-read thermometer will really tell you where you are.]

Tip the herb cap ingredients into a small food processor. Pulse just to prepare a pesto-like consistency.

Spread herb cap on top of salmon fillet.

Place salmon, skin-side down on hottest part of grill. Cover, and cook for about 2 minutes. Turn grill to low and cook covered another minute or two. Use an instant-read thermometer to monitor cooking progress and remove salmon at 125F for medium. Place salmon on a plate and tent with aluminum foil. It will continue cooking.

USFDA says you should cook to 145F. You can decide what temperature is good for you, but be warned that cooking to 145F will make a very well-cooked, and most probably dry piece of salmon. And it will cook even more off-grill. Your choice.

Cut salmon into individual servings and serve with favorite sides.

Serves 4.

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