Lemon Pepper Grilled Salmon Recipes

GRILLED LEMON PEPPER SALMON

Steps:

• Preheat grill to medium. Rinse and pat-dry salmon fillet. Drizzle oil over both sides of salmon and sprinkle both sides with lemon pepper seasoning and salt and pepper if needed. Place salmon on oiled grill, skin side down. Cook for 10 minutes. Flip and cook an additional 10 minutes or until done.

LEMON PEPPER SALMON - EASY GRILLED SALMON RECIPE

Steps:

• Heat the grill to high heat (450-500°F). Brush the grates well and wipe grate with oiled paper towels until grate is black and glossy, 5 to 10 times, re-dipping towels in oil between applications.
• Combine olive oil with lemon juice, lemon pepper seasoning, and salt if using.
• Brush the salmon with half of the lemon pepper sauce and place it skin side up on the hot grill. Sear until surface is firm and grill marks have formed. Once you place the fillet on the grill, don't move it until it's ready to flip.
• When the fish is about 70% done, about 6 minutes, it should release along the charred grill marks more easily without sticking. Slide a thin spatula, preferably a fish spatula, between the fish and the grill to gently release any parts that might be sticking, and gently roll over to cook on the other side. Baste with the remaining Lemon Pepper sauce.
• Cook until the fish reaches the desired temperature (see Notes) or until it flakes with a fork.

GRILLED LEMON-PEPPER SALMON IN FOIL

Steps:

• Preheat grill to medium-high (400-450 degrees F). Place 4 (12-inch) foil squares in a single layer on a work surface; coat with cooking spray. Place 1 salmon fillet, skin-side down, in the center of each. Top each fillet with 1 1/2 teaspoons butter, 1/4 teaspoon lemon pepper, 1/8 teaspoon salt, 2 lemon slices and 1 parsley sprig. Crimp the sides of each foil packet together to tightly seal. Place the packets on the grill; cover and grill until the fish flakes easily with a fork, 8 to 10 minutes.

GRILLED DIJON-LEMON PEPPER SALMON

Steps:

• Combine mustard, olive oil, lemon juice, lemon pepper, dill, black pepper, and garlic salt in a resealable plastic bag; add salmon. Gently coat salmon with the marinade. Place sealed bag in refrigerator; marinate about 2 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cook salmon skin-side down on the grill, 3 to 4 minutes. Flip and cook until fish flakes easily with a fork, or to desired degree of doneness, 3 to 4 minutes more.

LEMON GRILLED SALMON

Steps:

• Sprinkle dill, lemon-pepper, salt if desired and garlic powder over salmon. In a large resealable plastic bag, combine the brown sugar, broth, oil, soy sauce and green onions; add salmon. Seal bag and turn to coat. Cover and refrigerate for 1 hour, turning once. , Drain and discard marinade. Grill salmon skin side down, over medium heat; arrange lemon and onion slices over the top. Cover and cook for 15-20 minutes or until fish flakes easily with a fork.