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Barbecued Salmon

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

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

Printed from tasteofhome.com Jul 25, 2008

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Barbecued Salmon cont.

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.