Grilled Salmon
September 4, 2008 – 8:08 pmThis is a very simple and delicious way to prepare salmon. Shaun called it restaurant quality. It really allows the flavor of the fish to shine, so get a high quality fillet. I used some local wild-caught coho salmon. The same method works wonderfully for a whole salmon as well. Just add more lemon slices and increase the cooking time to about 25 minutes. The rule of thumb is 10-12 minutes per inch of thickness measured at the thickest part of the fish.
Grilled Salmon
Serves 2
1 fillet of salmon, about 0.75-1 lb
⅛ tsp kosher salt
½ of a lemon, sliced into rounds
Preheat the grill to medium heat. Spray a large piece of tin foil with non-stick spray. Place the fillet skin side down in the center of the foil. Sprinkle lightly with salt and place lemon slices on top. Fold the tin foil in on top of the salmon to make a sealed packet. Grill for about 12 minutes or until the salmon flakes easily but is still moist. Serve warm.
| Calories | 160 |
| Fat | 6 g |
| Saturated Fat | 1 g |
| Cholesterol | 45 mg |
| Sodium | 45 mg |
| Carbohydrates | 0 g |
| Fiber | 0 g |
| Protein | 23 g |
| Vitamin A | 4% |
| Vitamin C | 4% |
| Calcium | 8% |
| Iron | 6% |
(information from http://www.northwest-seafood.com/)
2 Responses to “Grilled Salmon”
I just picked up some salmon at the store and what I love about this recipe is that its so simply prepared. Great job!
By Joelen on Sep 6, 2008
I love seeing what you are eating, healthy and seasonal. good job (L)
By mom on Sep 8, 2008