"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Grilled Salmon Recipe

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This recipe for Grilled Salmon, by , is from The Taste of Inacom, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Doug Randall
Added: Thursday, September 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 Salmon fillet, look for about 8oz per person, leftovers heat well, so it’s ok to go for more.
1-2 lemons
Salt
Fresh ground pepper
Garlic

Directions:
Directions:
Heat grill to medium heat (gas or charcoal). Lay the fillet down on aluminum foil, skin still on, skin side to the foil, no oil, just skin to foil. Turn up the edges of the foil, these can be right up to the sides of the fish. Adding lemon juice (bottled or fresh) is fine, and can be done now, before any dry spices are added. Season the fish to taste. I recommend the following basics: Salt (lightly, but remember that Kosher has a bigger flake, it actually takes more than you might think), fresh ground pepper (to taste), and garlic. You can also add the following if you choose: rosemary, thyme, or basil. Thinly slice the lemon (about 1/8”) discarding the ends and cover the fillet with the lemon slices.

Grill around 350 for around 20 min. No, this is not exact, depending on your grill, and how big your fillets are this will vary. You’ll want to grill the fish until it is “firm” to the touch (not solid, just “firm”).

Retrieve the salmon from the grill on a large platter or cutting board. Pull the foil away from the sides of the fish. Using a small (paring) knife slice between the meat and the skin, the knife only needs to go in a little (1/4”). Using a serving utensil, serve the fish right off of the foil. If you prefer a more glamorous service, you may wish to do the following:

Cut the fish from the foil as above. Turn another large platter or cutting board over the top of the fish and invert the pair (sandwich the fish between the plates and flip the darn thing!). Now peal the foil and skin away from the meat. The dark meat that was next to the skin is fine for eating, no worries there. Now, sandwich it again, and flip it over onto your serving platter of choice. If you’d like you can serve the fish on a bed of long grain wild rice, just don’t put the rice on the platter before you’re done with the whole flipping business, that would be messy.

Personal Notes:
Personal Notes:
Dessert? With all that work on the fish, here’s an easy way to jazz up a box of brownies for dessert. Mix up the box as per the instructions, then before baking sprinkle on chips of choice (chocolate, mint chocolate, dark chocolate, butterscotch, or the best: peanut butter). Remember nuts do NOT belong in brownies, that’s just wrong. Top with powdered sugar, just don’t frost them!

 

 

 

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