Grilled Salmon
Malia Runk with our PWS Coho
haul
Salmon fillet skin
on or whole salmon
Mix 1 packet of
Good Seasons Italian Salad dressing, per directions. This is a small packet of
spices you mix with vinegar, water and oil to make a dressing. I use this as my
marinate base. I sometimes add a table spoon of Malt vinegar and replace about
1/3 of the salad oil with olive oil but mix it to your taste.
Liberally coat
filet or whole fish inside and out.
Sprinkle filet or the whole fish inside and out with fresh or dried
dill. Top the filet with several slices of lemon, Whole fish fill with slices
of lemon. Cover for 1 hour before cooking.
Cooking: Cook the
fish as desired, grilled, baked or broiled till the fish just looses it’s
translucent and is just beginning to pull apart using 2 forks.
Our favorite is
grilled. I place the filet skin down directly on a medium hot BBQ, letting the
marinate drip and smoke, close the lid and it enhances the flavor. The skin
burns and sticks to the grill, I then lift the fish off the skin and set on
serving plate.
For a whole fish I
wrap in Foil and either BBQ or bake at 350’f.
Baking or broiling
filet works fine but BBQ is best. I’ve used this recipe for Halibut, Cod,
Snapper and even Ahi Tuna.
Enjoy