Ingredients:
- 4 salmon fillets (6 ounces each)
- Salt and freshly ground black pepper, to taste
- 2 oz Milanese Gremolata Olive Oil
- 2 lemons, one juiced and one sliced for garnish
- Fresh thyme sprigs
- A handful of black olives (optional for garnish)
Instructions:
- Preheat your grill to medium-high heat.
- Season the salmon fillets with salt and pepper.
- Drizzle 1 oz of the Milanese Gremolata Olive Oil over the salmon fillets. Let them marinate for 10 minutes.
- Once the grill is hot, place the salmon fillets skin-side down (if they have skin) on the grill.
- Cook for about 4 minutes, then flip the salmon carefully using a spatula.
- Grill the other side for about 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork. The cooking time might vary based on the thickness of the fillets.
- As the salmon cooks, baste it with the remaining 1 oz of Milanese Gremolata Olive Oil mixed with the juice of one lemon. This will infuse the fish with a citrusy, herbaceous flavor.
- Remove the salmon from the grill and let it rest for a few minutes.
- Serve each salmon fillet with a slice of lemon and a sprig of fresh thyme. Scatter some black olives around if using.
- Drizzle any remaining Milanese Gremolata Olive Oil over the salmon right before serving for an extra burst of flavor.