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Category: Seafood and Fish - Grilled
Prep Time: Cook Time: Total Time:
Cooking Spray
1/2 lb salmon filet
1 tbsp butter
1/2 lemon
2 tbsp white wine
1/2 tsp EACH salt, onion powder, garlic powder & lemon pepper
1 tsp oregano
1/2 tsp dill weed & parsley flakes
1/4 tsp sweet Hungarian paprika
Preheat grill. Make a tray out of a doubled-length of heavy-duty foil large enough for fish filet, by folding a long piece in half and folding up all four sides, with dull side up. (The shiny side reflects, so you want it down so as not to burn food.) Spray entire inside of foil tray liberally with cooking spray. Place foil tray on a platter or metal tray to transport to grill. Place fish filet in foil tray skin-side down or boned-side up if it is skinned. Smear a thin line of butter or butter-flavored margarine lengthwise on filet(s).
Squeeze lemon juice liberally over filet(s), and then a splash of white wine. For seasoning, sprinkle lightly with salt (optional), onion powder, garlic powder, lemon pepper, oregano, dill week, parsley flakes, and paprika. Transfer foil tray to hot grill. Cook in a hot covered grill for 10 minutes per inch of thickness of fish filet. Do NOT overcook or it will be dry and unpalatable. Turning is not necessary.
Salmon is done when it turns a light pink color throughout and feels firm when pressed gently with back of a fork. Whitefish is done when it turns opaque. This method works best with large, thick filets. Serves 2
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HERBED SALMON
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Category: Seafood and Fish - Grilled
Prep Time: Cook Time: Total Time:
Cooking Spray
1/2 lb salmon filet
1 tbsp butter
1/2 lemon
2 tbsp white wine
1/2 tsp EACH salt, onion powder, garlic powder & lemon pepper
1 tsp oregano
1/2 tsp dill weed & parsley flakes
1/4 tsp sweet Hungarian paprika
Preheat grill. Make a tray out of a doubled-length of heavy-duty foil large enough for fish filet, by folding a long piece in half and folding up all four sides, with dull side up. (The shiny side reflects, so you want it down so as not to burn food.) Spray entire inside of foil tray liberally with cooking spray. Place foil tray on a platter or metal tray to transport to grill. Place fish filet in foil tray skin-side down or boned-side up if it is skinned. Smear a thin line of butter or butter-flavored margarine lengthwise on filet(s).
Squeeze lemon juice liberally over filet(s), and then a splash of white wine. For seasoning, sprinkle lightly with salt (optional), onion powder, garlic powder, lemon pepper, oregano, dill week, parsley flakes, and paprika. Transfer foil tray to hot grill. Cook in a hot covered grill for 10 minutes per inch of thickness of fish filet. Do NOT overcook or it will be dry and unpalatable. Turning is not necessary.
Salmon is done when it turns a light pink color throughout and feels firm when pressed gently with back of a fork. Whitefish is done when it turns opaque. This method works best with large, thick filets. Serves 2
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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