Name: Grilled Party Salmon With Green Romesco
Total time: 40 minutes
Yield: 6–8 servings
Ingredients: Vegetable oil (for grilling); 1 2¾–3-lb. whole skin-on side salmon; 1–2 Tbsp. plus ⅓ cup extra-virgin olive oil, plus more for drizzling; Kosher salt; 1 large jalapeño, ribs and seeds removed, finely chopped; 3 garlic cloves, finely grated; 1 cup coarsely chopped parsley; ¾ cup coarsely chopped unsalted roasted almonds; ¼ cup fresh lemon juice; ½ tsp. ground cumin; Freshly ground pepper; 4 poblano chiles, halved, ribs and seeds removed; 1 lemon, halved

Grilled Salmon With Green Romesco on a white plate

Photograph by Isa Zapata, food styling by Kendra Vaculin, prop styling by Gözde Eker

A whole side of salmon—an impressive centerpiece main for a crowd—is much easier to cook than it seems. Grilling the fish skin side down the entire time means no worrying about how you’ll flip a cut that big, and it keeps the grate clean. Once crisp, the skin provides a natural nonstick barrier making it a breeze to remove the fish from the grill. (The skin is also fun to eat and slides right off if you’re not a skin person). Additionally, with the right toppings and sides, salmon is just as great room temperature as it is hot from the grill, so you don’t have to rush to get everything to the table.

A good timing guide for salmon grilled this way is 4—6 minutes per ½" thickness at the thickest part; the 3-lb. sides I get at my fish market are usually between 2" and 2½" thick, which cooks in the time recommended below.