Print Options

Back to Barbecued Salmon >

Include these items:

Taste of Home Logo

Barbecued Salmon

Barbecued Salmon
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.
6-8 ServingsPrep: 15 min. + marinating Grill: 15 min.

Ingredients

  • 1/2 cup lemon juice
  • 1/2 cup canola 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.
  • Add wood chips to grill according to manufacturer's directions if
  • desired. Using long-handled tongs, moisten a paper towel with
  • cooking oil and lightly coat the grill rack.
  • Place salmon skin side down on grill rack. Grill, covered, over
  • medium heat or broil 4 in. from the heat for 12-15 minutes or until
  • fish flakes easily with a fork. Yield: 6-8 servings.
© Taste of Home 2013

2 of 2

Barbecued Salmon (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013