Grilled Side of Salmon

• Sunflower or other neutral-tasting oil, for grill
• 4 lemons, sliced into 1/4-inch rounds
• 2 oranges, sliced into 1/4-inch rounds
• 1 small bunch fresh basil
• 1/2 bunch fresh oregano
• 1 piece wild salmon, 3 pounds, 2 to 2 1/2 inches thick, preferably center-cut
• Coarse sea salt and freshly ground pepper

1. Prepare grill Heat the grill to medium (see Grill Temperature Guidelines, page 162).
2. Once it is hot, scrub grates with a grill brush and lightly sweep with oil.
3. Grill fish Make a bed for the fish by first arranging the lemon and orange slices on the grate and then scattering the herbs on top.
4. Lay the salmon skin side down over the herbs and season with sea salt and pepper.
5. Cover the grill and cook salmon 20 to 30 minutes, depending on desired degree of doneness.
6. Serve Use two large spatulas to carefully transfer the salmon, citrus, and herbs to a large platter or board.
7. Serve hot, room temperature, or cold (cover with plastic wrap and refrigerate up to 24 hours).
8. A 3-pound piece of salmon is just right for this method.
9. Anything larger may be unwieldy.
10. If you can find only larger sides, have the fishmonger cut away the excess weight from the tail.
11. Sea salt, such as Maldon or fleur de sel, is best for seasoning fish and shellfish.

sunflower, lemons, oranges, fresh basil, fresh oregano, wild salmon, salt

Taken from www.epicurious.com/recipes/food/views/grilled-side-of-salmon-393741 (may not work)