Salmon Gremolata Recipe


3 tablespoons Rice Bran Oil
1-1/2 cup fresh breadcrumbs 
3 tablespoons chopped flat-leaf parsley
1 large garlic clove minced
1 teaspoon grated lemon zest (save the lemon for Sangria)
1 teaspoon grated orange zest 
1 teaspoon sea salt 
1 teaspoon freshly ground Tellicherry pepper

6 salmon fillets - about 6 oz each - skin on

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Salmon Gremolata Recipe

This recipe is an adaptation from the cookbook "Italian Grilling" by our friend Jean Galton.

Gremolata, is a traditional Italian delicacy typically accompanying osso buco. Its simplicity and speed make it an ideal choice for any fish dish, particularly salmon. The vibrant flavors of lemon and orange zest shine through magnificently, while the remaining fruit and pulp make for delightful additions to a refreshing summer Sangria.



1. In a medium-sized skillet, heat 2 tablespoons of rice bran oil over medium-high heat.

2. Add breadcrumbs and saute for about 5 minutes, or until breadcrumbs are toasted.

3. Transfer to a small bowl, and stir in parsley, garlic,lemon zest, orange zest, 1/2 teaspoon sea salt, 1/2 teaspoon pepper.

3. Set aside.

4. Preheat grill to high and brush with Rice Bran oil.

5. Brush salmon with remaining oil and sprinkle with remaining salt and pepper.

6. Place salmon skin side down on grill.

7. Grill for 4-8 minutes - depending on the thickness of the salmon. If using Sockeye, grill on only one side for about 6-8 minutes. If using King, you should cook skin side first for about 4-6 minutes, and then flip the salmon over and cook another 4-6 minutes.

Transfer to serving plates, sprinkle with gremolata, and serve.