Grilled Salmon with Okra

Instructions

1. 1

   Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.

   Tip: If using charcoal, wait until coals are mostly white before grilling for even heat distribution.

2. 2

   In a small bowl, combine minced garlic, lemon zest, red pepper flakes, and garlic powder. Set aside.

   Tip: Preparing your aromatics ahead of time makes assembly faster during cooking.

3. 3

   Pat the salmon fillets dry with paper towels and season all sides with kosher salt and black pepper.

   Tip: Dry salmon ensures better browning and prevents sticking to the grill grates.

4. 4

   Toss the trimmed okra with 2 tablespoons of olive oil, salt, and pepper in a bowl, then spread on a grill basket or skewer.

   Tip: Using a grill basket prevents small okra pieces from falling through the grates.

5. 5

   Place salmon skin-side down on the grill and okra in the basket. Grill for 5-6 minutes without moving the salmon.

   Tip: Avoid flipping too early; let the skin crisp and release naturally from the grate.

6. 6

   Flip the salmon and stir the okra, then continue cooking for another 4-5 minutes until salmon reaches an internal temperature of 145°F.

   Tip: Use a meat thermometer for perfectly cooked salmon every time.

7. 7

   In the final minute of cooking, melt butter in a small skillet on the grill's side burner, then add the garlic mixture and fresh thyme sprigs. Pour this over the salmon and okra.

   Tip: Creating a beurre blanc on the grill adds restaurant-quality flavor to your dish.

8. 8

   Finish with a squeeze of fresh lemon juice and serve immediately while everything is hot and fragrant.

   Tip: Fresh lemon juice added at the very end brightens all the flavors without bitterness.