Recipe: Easy Grilled Salmon with Plum-Basil Relish — Quick and Easy Weeknight Dinners

June 20, 2017

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Tom Douglas is Seattle’s most revered cooking icon. Over the course of his long career, he’s helped shepherd Seattle from its former days as a small-potatoes-restaurants-and-grunge city to its current status, as a legit food town full of super-creative chefs. Still today, Douglas’s restaurant empire — with longtime favorites like Etta’s, Palace Kitchen, and Dahlia Lounge, plus relative newcomers, like Serious Pie and Tanaka San — sets the bar for Seattle restaurants. And he’s most famous for cooking amazing salmon, taking advantage of the best local wild fish when it’s in season and cooking it to perfection, so it’s still moist and silky inside when it hits your plate. So as a Seattleite who loves salmon, I knew Douglas was the best expert to tell me the very best way to cook it. According to Douglas, salmon is meant for the grill.

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