Inn On The Twenty’s Grilled Atlantic Salmon

Inn On The Twenty's Grilled Atlantic Salmon

Summer dinner has never been so delicious. Executive Chef Pete Tindall of Inn On The Twenty Restaurant offers his secret to enhancing a Grilled Atlantic Salmon dinner.  His classic Italian gremolata garnish cuts through the richness of the Salmon making for a quick and healthy supper when served over quinoa. 

Grilled Atlantic Salmon with Gremolata 

Yields 4 servings


1 ½  lb Salmon fillet with skin on (or 3-4 separate salmon fillets of 6-8 oz each)
Olive oil
Salt and pepper
2 small Green onions, chopped (or 1 large)
1 cup Quinoa, rinsed
1 3/4 cup Water
1/2 cup Parsley, finely chopped
1 tsp Garlic, grated (about 1/2 tsp)
Zest of 1 lemon
1/4 tsp Kosher or sea salt
1/8 tsp Ground pepper
2 tsp Extra virgin olive oil

Method for Qunioa:

  1. Combine the quinoa and water in a medium pot.
  2. Bring to a boil, cover, reduce the heat, and simmer for 15 minutes.
  3. Remove from the heat and let it sit, covered for 10 more minutes.
  4. Fluff with a fork. Add salt and pepper to taste.

Method for Salmon:

  1. Drizzle the salmon with olive oil (1-2 tsp) and sprinkle with salt and pepper.
  2. Spread chopped green onion evenly over surface. Lay salmon, skin side down, on grill. 
  3. Pre-heat the grill to 350˚F.
  4. Grill the salmon for about 20 minutes. Check it after 10-15 minutes.
  5. To tell if the salmon is done, use an instant thermometer and if it reads 120˚F the the salmon is medium rare. The salmon will still be slightly translucent (look uncooked) on top, and a sharp knife will easily pierce the thickest part without any resistance. It will start to flake.

Method for Gremolata:

  1. While the salmon is grilling, combine chopped parsley, garlic, lemon zest, olive oil, salt and pepper in a bowl.
  2. Set aside until salmon is cooked.

Plating & Serving:

  1. Add quinoa to the center of serving platter.
  2. Use a spatula to lift the salmon off to a serving platter.
  3. Sprinkle with gremolata.
  4. Drizzle with a bit more olive oil if desired.
  5. Serve warm or at room temperature.

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