Is there a more perfect food than salmon? Easy to cook, good hot, cold, plain or dressed up AND super good for your heart. All those omega-3’s smooth your french fry ruffled arteries and calm your palpitations. Summer time is salmon time in Seattle but even here we are conscious of cost and environmental consequences. We stick to wild salmon and buy it whole to get the best deals and freshest fillets. Any fish counter will fillet or steak it for free. Cooking it is a breeze on the grill as long as you resist treating it like a hamburger. In other words DO NOT flip your fish. We lay it skin side toward the heat to prevent sticking. We season the top with what ever is on hand. Our standby is a variation on Tom Douglas’s “rub with love” Paprika, brown sugar, salt pepper and thyme mixed together and sprinkled on top. Be generous on the sugar on the kids end and show me one that can resist that sweet fatty (in a good way!) glazed fish.