Grill Talk

Every grill master develops a special bond with their grill. They stand proudly at the helm of the grill, as the smoke billows into their eyes, withstanding the heat in all its glory. From lighting the fire to prepping the grates to flipping the meat, they know the rituals involved like the back of their hand. They believe that each step is as crucial as the next. Ask any grill enthusiast, and they will tell you that grilling is an art form. A tricky one, in fact. It takes lots of practice to get it right each time.

While there are those who perceive grilling daunting and intimidating, I find that it is one of the easiest ways to prepare a meal. My fascination with grilling started when I was a kid. The years of practice I’ve had has taught me to respect the rituals and helped me understand what can be grilled and what can’t. There is just something about the beckoning heat that drew me to its mercy at a very young age.

Perhaps it’s my primitive instincts.

Or the smell of meat grilling.

Or the sound of the meat searing on hot grates.

Such as this grilled salmon and shrimp. This is the real deal here, folks.

Simple and pretty darn quick to prepare.

Grilled Salmon Steaks

2 salmon steaks, 1 inch thick
1 tsp sea salt or kosher salt
1 tsp ground black pepper
1 tsp garlic powder


1. Prep your grill. Check out the video on how to get your grill ready.

Note: I use extra virgin olive oil or avocado oil.

2. Season both sides of the salmon steaks with salt, ground black pepper, and garlic powder.

3. With the temperature on medium-high, grill the salmon steaks for three minutes on each side. The steaks are done when they reach an internal temperature of 125Β°F. According to Alton Brown, your steaks should be, “well colored on the outside and barely translucent at the center.””

4. Serve the salmon steaks with a salad or salsa.

Grilled Shrimp, Avocado, and Tomato Salsa

Juice of 2 limes
1 tsp olive oil
1/4 cup chopped red onion
1 tbsp chopped cilantro
1/4 tsp kosher salt
black pepper to taste
1 lb grilled, peeled jumbo shrimp
1 pint sweet cherry tomatoes, halved
1 medium Hass avocado, diced


In a large bowl, combine the lime juice, olive oil, red onion, cilantro, salt, and pepper. Add the shrimp, tomatoes, and avocado. Gently toss all the ingredients together. Refrigerate for an hour, allowing the flavors to marry, before serving.

Nothing makes cooking meat better than putting it on a grill. When done flawlessly, you get the maximum flavor and optimal tenderness. That, my dear friends, is the universal truth when it comes to grilling.

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