Prepare the red pepper sauce and let it simmer on the stove as you prepare & grill salmon.
In a medium saucepan, heat olive oil.
When it is hot, add onion and garlic and saute until soft, about 5 minutes.
Add red bell peppers to onion-garlic mixture and simmer for 5 minutes.
Turn down heat and pour in chopped tomatoes and let simmer for 15-20 minutes.
In the last 2 minutes, add cilantro, lemon juice and balsamic vinegar. Stir and heat through.
Drizzle a little on top of salmon fillets and serve remaining sauce on the side.
Preheat grill to high heat (350-450 degrees). Spray grate with nonstick spray.
Leaving skin on, season flesh side of salmon with a sprinkling of lemon juice and cajun seasoning such as Emerils.
When grill is hot, place flesh side down on grate and grill for 6-8 minutes depending on thickness.
Turn fillets and grill with skin side down for an additional 2-3 minutes. Salmon is done when the flesh inside is pink and flakes easily.
Slide spatula between skin and salmon flesh and remove to plate. If the skin does not come apart from the flesh, the salmon may need to cook a little longer.
Serve immediately with red pepper sauce on side.
FREQUENTLY ASKED QUESTIONS
What are the main types of salmon?I'm talking wild salmon here, the healthiest choice for eating, and there are three that I recommend. There is King Salmon, Sockeye Salmon and Coho Salmon.
What is the best way to cook salmon?Sockeye Salmon, with its medium oil content, is best grilled or smoked while Coho Salmon is a milder salmon with a medium-firm texture and does best grilled on wood planks, steamed, poached, or sautéed. King Salmon on the other hand, with the highest oil content, can be grilled, roasted, or pan-seared.
Should I rinse my salmon first?It is not recommended to rinse raw fish as the bacteria can splash onto other foods and surfaces. Cooking will kill any harmful bacteria present.
Should I flip salmon when grilling?My answer is a definite yes! Cook the salmon flesh-side down first for about 6-8 minutes then flip to skin-side down for another 3 minutes. This will crisp up the skin and you will be able to lift the salmon flesh off the skin in one piece, ready to serve.
How can I tell if salmon is done?I like to test it by gently pressing down with a fork near a corner to see if it flakes off easily. If it does, it is done. You do want a slightly pink center to keep it moist.