Salmon is a natural on the grill. It cooks quickly and the tender fillet is wonderfully accepting of any flavor—whether added spices or grill smoke—with which it is paired. Here’s the only hitch: Salmon fillet also flakes easily and the skin can stick, making the task of removing a large portion of salmon from the grill in one piece fraught with potential complications.
Here’s where our high-heat non-stick outdoor cookware comes in. Featuring a PFOA-free nonstick surface and crafted of durable stainless steel that is perforated for even heat distribution, it offers the perfect vehicle for cooking delicate items such as fish fillets and smaller items such as cut vegetables. No more worrying about the skin sticking to the grill or vegetables falling through the grate! And, bonus: The surface is heat resistant to 600˚F, which means you can use the pans to sear ingredients over high heat as well as to cook at moderate temperatures. Double bonus: The pan’s handles are detachable, so you can close the grill with the pans inside and maneuver them on and off the grill without burning yourself.
Williams Sonoma Test Kitchen Director, Belle English, is a fan. Check out the following video. She makes grilling a side of salmon using the nonstick pans look easy. But, guess what? It is! Timing works in favor of these recipes, too. The salmon cooks to perfection over indirect heat, while the direct heat portion of the grill takes care of the asparagus and radish side. The whole meal, including a colorful mango salsa, is on the table in under 30 minutes—perfect for a weeknight meal OR a dinner where you want to be able to enjoy your guests. Triple bonus.
Grill-Roasted Chile-Lime Salmon with Mango Salsa
Latin American–inspired ingredients bring bright flavor to salmon cooked on an outdoor grill. The fish gets a hit of gentle heat from our spicy-tart chile lime rub, while an easy mango salsa cools things off.
- 1 salmon fillet, about 2 lb. (1 kg)
- 2 Tbs. extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 2 Tbs. Chile Lime Rub
- 1 mango, pitted, peeled and cut into 1/2-inch (12-cm) dice
- 1/2 red onion, finely diced
- 1/2 cup (3 oz./90 g) cherry tomatoes, halved or quartered
- 1/4 cup (1/3 oz./10 g) chopped fresh cilantro
- Juice of 1 lime
Prepare a grill for indirect grilling over medium heat. Place an outdoor roaster over indirect heat.
Brush the salmon with the olive oil. Season with salt and pepper and sprinkle with the chile-lime rub. Place the salmon, skin side down, on the roaster, cover the grill, and cook until the fish is opaque and cooked through, 15 to 20 minutes.
Meanwhile, in a bowl, stir together the mango, onion, cherry tomatoes, cilantro and lime juice. Season to taste with salt and pepper.
Transfer the salmon to a platter and top with some of the mango salsa. Serve the salmon with the remaining salsa alongside. Serves 4 to 6.
Grilled Asparagus and Radish Salad
Grilling the asparagus in a mesh pan imparts a subtly smoky flavor to this warm spring salad while preventing you from losing any food to the fire.
- 1 bunch asparagus, ends trimmed, spears cut on the diagonal
into 1-inch (2.5-cm) pieces
- 1 large shallot, thinly sliced
- 1 Tbs. olive oil
- 2 tsp. finely chopped parsley
- 2 tsp. finely chopped chives
- Salt and freshly ground pepper to taste
- 2 lemons, halved
- 6 radishes, very thinly sliced into rounds
- 5 oz. (155 g) baby arugula
- Extra-virgin olive oil, for finishing
Prepare a medium-hot fire in a grill. Put a steel mesh fry pan on the grill, close the grill, and preheat the pan for 10 minutes.
In a large bowl, toss the asparagus and shallots with the olive oil. Add the parsley and chives, season to taste with salt and pepper, and toss to mix.
Add the asparagus mixture to the preheated grill pan and place the lemons, cut side down, directly on the grill. Close the grill and cook for 5 minutes. Open the grill and transfer the lemon halves to a bowl. Add the radish slices to the pan and continue cooking, tossing occasionally, until the radishes are slightly softened and start to look slightly transparent, 1 to 2 minutes.
Divide the arugula among four plates. Top with the asparagus-radish mixture and drizzle with olive oil. Finish with a squeeze of the grilled lemon and serve immediately. Serves 4.
Williams-Sonoma Test Kitchen