This is an almost weekly dish at our house. Simple quick to prepare. Serve with a salad and rice (basmati is our favorite.)
Makes 2 servings.
Fresh salmon filet - about 3/4 pound. (We buy from McCowan's Seafood in Glen Ellyn for the best quality.)
Olive oil
Emeril's Creole Seasoning
Place the salmon on a platter, skin side down. Rub olive oil on the flesh. Sprinkle a liberal quantity of Emeril's Creole Seasoning on the salmon. While the flavors are mingling, start the grill. When the grill is well heated, place the salmon, skin side down on the grill, and cook for about 10 minutes, or until it is just done. Do not over cook! Remove from the grill, place on a clean platter and serve.

Even with the time required to cook the rice and make the salad, this entire dish can be ready in less than 30 minutes.