GRILLED SALMON, NORTHWEST STYLE
This is an original recipe of mine. The smoke flavor is delicate, the fish is moist, and it is great served hot or at room temperature - marvelous for entertaining. Leftovers are delicious as part of a main dish salad, and are equally good in a sandwich with lettuce, tomato, and country bread spread with a basil and lemon-seasoned mayo/sour cream mixture. Directions are for charcoal grilling because I like the flavor, but this can be prepared on a gas grill as well.
Provided by Northwest Lynnie
Categories Very Low Carbs
Time 50m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- In a bowl, cover wood chips with water.
- Ignite charcoal (25 per side for 22" Webber Grill) for indirect cooking.
- Let coals burn down until completely covered with gray ash.
- Using a double thickness of heavy-duty foil, make a boat big enough to hold the fish.
- Poke holes in the bottom of the foil so barbeque flavors can penetrate bottom of the fish.
- Lay salmon on foil, flesh side up.
- Drizzle filet (s) with melted butter, using all of it.
- When coals are ready, scatter drained wood chips on top of them.
- Place salmon on grill.
- Cover barbeque; close top dampers halfway, leave bottom dampers open.
- Cook for 20-25 minutes, until fish is done to your liking.
Nutrition Facts : Calories 229.1, Fat 9.6, SaturatedFat 3.4, Cholesterol 97.7, Sodium 140, Protein 33.6
NORTHWEST GRILLED SALMON
Every year in Everett, WA our church would put on a salmon and crab dinner for memorial day. During those many years my husband and I would watch how they seasoned this perfect piece of fish. Well here it is!!
Provided by Ashley Muller
Categories Fish
Time 25m
Number Of Ingredients 6
Steps:
- 1. Take a large piece of heavy duty aluminum foil and place flat on the counter. Put your piece of salmon skin side down. (I prefer mine without the skin) Bring the edges up a little so you won't have any spillage.
- 2. Cut the butter into little pats and dot the top of the fish. Place the brown sugar on top and spread evenly over fish. Sprinkle the soy sauce, worcestshire sauce and garlic powder over the top as well.
- 3. Fold up the long sides of the foil and roll down to seal, then do the same to the other sides. Make sure it is sealed very well so that the yummy juices won't leak out.
- 4. Put on medium-high grill and let cook for about 15-20 minutes, depending on your grill. Once aluminum puffs up it should be done.
ANNE'S FABULOUS GRILLED SALMON
This is a grilled salmon recipe that is used at the Saint Matthew Parish picnic every year in Seattle, Washington. It works well with any cut of salmon for grilling, however we typically use salmon fillets. Use wild sockeye or king salmon.
Provided by Esmee Williams
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 1h5m
Yield 6
Number Of Ingredients 9
Steps:
- Make a pan out of aluminum foil by doubling up layers of foil large enough to hold your fillet. Place the foil onto a cookie sheet. Lay the fillet onto the foil with the skin side down. In a small bowl, stir together the oil, soy sauce, Worcestershire sauce, lemon juice, ginger, honey, basil and shallots. Pour over the salmon and let it marinate while you preheat the grill, about 20 minutes.
- Preheat a grill for medium-low heat. Slide the foil with the salmon off of the cookie sheet and onto the grill. Cover with the lid and grill the fillet for 10 minutes per inch of thickness, about 20 minutes. Salmon should be able to flake with a fork, but not be too dry. When you serve the salmon, the skin will stick to the foil and your grill will remain clean. Simply slice and use a spatula to scoop the fillet off of the skin to serve.
Nutrition Facts : Calories 431.6 calories, Carbohydrate 8.5 g, Cholesterol 154.1 mg, Fat 21.8 g, Fiber 0.9 g, Protein 48.9 g, SaturatedFat 3.8 g, Sodium 277.6 mg, Sugar 6 g
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