The recipe (here, adapted from a wine advertisement) called for cutting the salmon into strips before grilling, but I find that cooking it intact results in a better preparation and presentation. Also, using several skewers (metal or wooden) makes it easier to turn the fish.
For those who avoid salmon because of its "fishier" flavor, this method of preparation eliminates a lot of that. This is the only way my wife will eat salmon, in fact...
You will need 1 - 2 lb fresh salmon fillet (wild salmon is in season now - but on the downside, the 2008 catch has been smaller than usual, and prices have gone up quite a bit). The finished dish is shown served with pan roasted small white potatoes (sliced and finished on the grill) and sauteed Hen of the Woods mushrooms.
(This is my first post here... but I enjoy cooking, and the contest sounded like fun...)
Step 1: Prepare Marinade for Salmon
Blend the following ingredients in bowl, mixing well:
1/4 cup each olive oil, white wine, freshly squeezed lemon juice (2 small lemons)
2 tbs. each fresh minced garlic, Italian (flat leaf) parsley
1 tbs fresh chopped mint
red pepper flakes to taste
Step 2: Marinate Salmon and Prepare Grill
Brush marinade generously onto both sides of salmon, cover and refrigerate about 30 mins.
In the meantime, prepare the grill (also can use oven broiler).
First photo shows marinade prepared in bowl; second photo after coating the fish.
(Note: These photos were added after initial publication, as suggested by others, to illustrate steps in the marinating process. However, the photos are from another cooking session, with another nice piece of fresh seasonal Alaskan sockeye salmon.)
Step 3: Skewer and Grill Salmon
(Note: depending on your situation, it might be advantageous to skewer the fish before applying the marinade - as shown here. This can make it easier to manipulate, and is can make less of a mess).
Thread salmon onto 3 or 4 long skewers (if wooden, presoak in water for at least 30 minutes). Using more than two skewers keeps the salmon intact and makes it easier to flip on the grill. Also, I prefer to leave the skin on the fish, as this helps to keep it together (can be removed after grilling).
Grill skin side up for 3-4 minutes over hot grill, 5 inches from heat. Turn, brush with remaining marinade. Cook until fish is firm and opaque throughout. Season with salt and pepper, serve on platter. Remove skin before serving, if desired.