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Simple Grilled Salmon Cutlets with Anchovy or Caper Sauce

Big Daddy says sometimes the best thing you can do is get out of the way and let the fish speak for itself. These salmon cutlets get cut thick, seasoned with salt and pepper, wrapped in buttered paper, and grilled gently over a clear fire. That's it. The anchovy or caper sauce finishes the job. You want more? Throw in some chopped herbs and a little spice. Either way, this comes together in ten minutes flat. Minimal effort, maximum respect for the salmon. Big Daddy approves.
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Prep Time 5 minutes
Cook Time 10 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • Ingredients
  • Fresh salmon cut into 1-inch thick slices
  • Salt and pepper to taste
  • Butter for buttering the paper
  • White paper or parchment paper one sheet per cutlet
  • Anchovy sauce or caper sauce for serving
  • Optional for higher seasoning:
  • A few chopped fresh herbs
  • A little spice of choice

Method
 

  1. Instructions
  2. Cut salmon into slices approximately 1 inch thick.
  3. Season each slice with salt and pepper.
  4. Butter a sheet of white paper (or parchment). Lay each slice on a separate piece, twist the ends to wrap loosely.
  5. Grill gently over a clear fire (or medium grill heat) for 5 to 10 minutes until cooked through.
  6. Serve immediately with anchovy sauce or caper sauce.
  7. Optional: Add a few chopped fresh herbs and a pinch of spice to the seasoning before wrapping for a more intensely flavored cutlet.