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Volume 109

Dinner This Week: Grilled Salmon Fillets

By Keith Dresser Published

This week’s menus include Grilled Salmon Fillets, Crisp Breaded Chicken Cutlets with Garlic and Oregano, and Fried Brown Rice with Pork and Shrimp for dinner in about an hour.

Every week, Executive Food Editor Keith Dresser pairs each main dish with a side to give you a complete, satisfying dinner without the guesswork. Look for the game plan section to learn tips on how to streamline your kitchen work so dinner comes together quicker.

Dinner 1: Grilled Salmon and Cucumber-Dill Salad

The biggest challenge in perfecting Grilled Salmon Fillets was figuring out how to remove the fillets from the grill in one piece. To prevent sticking, we clean the grill really well and then coat it with five to 10 layers of oil to build up a thick layer of polymers that prevent the protein in the fish from bonding with the grill grates. For a bright, creamy, refreshing Cucumber-Dill Salad, we start by salting thin-sliced cucumbers to remove excess water. We then toss them with a lush, tangy yogurt-based dressing and loads of fresh dill.

Printable Shopping Lists: Grilled Salmon and Cucumber-Dill Salad

Equipment Review Colanders

A colander is just a bowl with holes, right? Chasing loose pasta around the sink may change your mind about that.

Dinner 2: Crisp Chicken Cutlets and Cherry Tomato Salad

Crisp Breaded Chicken Cutlets with Garlic and Oregano start with pounding chicken breasts to a 1/2-inch thickness for even cooking. Seasoning the chicken, instead of the breading, guarantees that the meat will be full-flavored. Adding fresh oregano and minced garlic to the beaten eggs rather than the bread crumbs ensures that they won’t burn while frying. For a Cherry Tomato and Watermelon Salad that wasn’t soggy, we quartered, salted, and drained the tomatoes before whirling them in a salad spinner to separate the seeds and jelly from the flesh. After we strained and discarded the seeds, we reduced the jelly to a flavorful concentrate, reuniting it with the tomatoes, minus the excess liquid. 

Printable Shopping Lists: Crisp Chicken Cutlets and Cherry Tomato Salad

Equipment Review Cutting Boards

We thought we’d picked a winner—until our favorite board warped after just a few years. This time we upped the ante: three months of test kitchen boot camp.

Dinner 3: Fried Brown Rice with Pork and Napa Cabbage Slaw

For our Fried Brown Rice with Pork and Shrimp, brown rice stands in for the more conventional white rice. The bran layer keeps the grains from clumping, so we can use freshly cooked rice instead of using leftovers as you would for white rice. Additionally, the bran acts as a nonstick coating on each grain, so brown rice requires far less oil in the frying stage. Napa Cabbage Slaw offers a more tender, delicate texture and a sweeter flavor than traditional green cabbage slaw. To avoid a bland, watered-down slaw, we make a potent dressing with a high ratio of vinegar to oil. After tossing the cabbage with the dressing and letting it sit for about 5 minutes, moisture from the cabbage dilutes the dressing slightly, so the slaw reaches the perfect level of bright acidity.

Printable Shopping ListsFried Brown Rice with Pork and Shrimp and Napa Cabbage Slaw


To view more quick weeknight dinner ideas, check out the rest of the Dinner This Week series.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.