Grilled Wild Salmon with Fresh Herb and Lemon Vinaigrette

I feel so fortunate to live in the beautiful Pacific Northwest where we have access to incredible fresh caught wild salmon.  My favorite salmon is King Salmon, but any salmon will do.  I think grilling salmon is a very easy main entrée for parties because you can prep it ahead of time and keep it in the fridge until you need it.  I have a small pair of kitchen pliers that I use to take the pin bones out.  Then I put each filet on a large piece of foil that I have scrunched all around the edges.  30 minutes before grilling, I take it out of the refrigerator and sprinkle it with salt and pepper and either brush softened butter or drizzle olive oil over the filets.  Sometimes I place sliced lemons down the filet.  They take about 8-10 minutes to grill with the lid closed – depending on the thickness and then I take the filets and place them on a serving platter and tuck fresh parsley and lemons all around to cover the foil.  I forgot to buy parsley on this particular day of the party, so I had to scrounge around the yard for some greens to add some color to the platter.  You can make the lemon vinaigrette earlier in the day and I drizzle half the sauce over the cooked filets and serve the other half in a bowl.  Click here for the recipe and the entire menu, time line, and shopping list to create your own dinner party….