Barbecued Salmon Recipe
Barbecued Salmon Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 15 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 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. Place salmon skin side down on oiled 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.
Originally published as Barbecued Salmon in Country June/July 1990, p47

  • 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
  1. 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.
  2. Drain and discard marinade. Sprinkle salmon with seasoned salt and thyme. Let stand for 15 minutes.
  3. Add wood chips to grill according to manufacturer's directions if desired. Place salmon skin side down on oiled 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.
Originally published as Barbecued Salmon in Country June/July 1990, p47

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