Sizzled Skin Salmon with Sizzled Olives

Getting crispy skinned salmon on the grill is as easy as placing your salmon on a hot grill, skin side down, and closing the lid- no flipping required! You can also make this salmon in the oven, but the real star of this recipe is the lemony, garlicky, salty olive sauce! You can cook it along side your salmon on the grill, or on the stovetop. Another choose your own adventure recipe!

Recipe flavors adapted from a @mollybaz recipe

Serves 4

1.5 lbs of salmon
Kosher Salt
Fresh Ground Pepper
1/4 cup olive oil
1/2 cup pitted castelvetrano olives, torn in half
2 cloves of garlic, thinly sliced
Zest from one lemon
2 Tablespoons of capers, drained

To a small sauce pan add olive oil, olives, garlic, lemon zest and capers.

Heat grill to medium high heat. Once hot, use a stiff brush to make sure the grill grates are super clean (this is easiest done when the grill is hot).

Pat both sides of fish dry with a paper towel. Brush the skin side with oil and sprinkle both sides with salt and pepper.

Place the salmon skin side down on the grill, at an angle or perpendicular to the grate.

Place saucepan next to salmon on grill.

Close lid and cook, without turning , 5-10 minutes until salmon is as opaque as you like.

Place salmon on a platter. Spoon olive mixture over salmon. Top with some fresh black pepper.

If you want to keep things indoors:
preheat oven to 275 degrees, place seasoned salmon skin side down in a cast iron pan, and roast for 20- 30 minutes.

While salmon is roasting, set saucepan over medium heat and cook, stirring occasionally, for five minutes.

Serve as written above.