Barbecued Salmon
Country
My husband and I got this recipe from a chef in 1982...and we've never served salmon any other way since then! Everyone loves the mild-tasting marinade, and out here in Washington friends are always asking me for the recipe.
SERVINGS: 6-8
CATEGORY: Main Dish
METHOD: Grill (gas or charcoal)
TIME: Prep: 15 min. + marinating Grill: 15 min.
Ingredients:
- 1/2 cup lemon juice
- 1/2 cup vegetable oil
- 1 teaspoon Worcestershire sauce
- 2 salmon fillets (1 pound each)
- 1/2 teaspoon seasoned salt
- 1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
- 1/2 cup soaked wood chips (mesquite, hickory or alder), optional
Directions:
In a large resealable plastic bag, combine the lemon juice, oil and Worcestershire sauce. Add salmon; seal bag and turn to coat. Refrigerate for 30 minutes.
Drain and discard marinade. Sprinkle salmon with seasoned salt and thyme. Let stand for 15 minutes.
Coat grill rack with cooking spray before starting the grill. Add soaked wood chips if desired. Place salmon skin side down on grill rack. Grill, covered, over medium heat for 12-15 minutes or until fish flakes easily with a fork. Yield: 6-8 servings.