2lbs sashimi grade salmon skin on ( this give you approx 4 filets)
1 tsp Calm The F Down seasoning
1 tsp red pepper flakes
Preheat grill on high heat. Cut filets in half. Sprinkle generously with seasoning. 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.