2lbs sashimi grade salmon skin on ( this give you approx 4 filets)
1 tsp red pepper flakes
Sea salt
Olive Oil
Instructions:
Preheat grill on high heat. Cut filets in half. Sprinkle generously with sea salt and red pepper flakes. Brush both sides of filet with olive oil. Grill skin side down first for 3-4 minutes. Flip and grill for another 3-4 minutes. Internal temperature should be 140 for medium doneness.
Throw on tacos, in a salad or over rice.
I put it on a bed of butter lettuce with cucumber, tomatoes, manchego and pickled red onions. I tossed with my signature ginger dressing.