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Grilled Herbed Salmon

 Grilled Herbed Salmon
Fishing for salmon is how we make our livelihood, so we eat it four or more times a week. This recipe is quick, has tasty seasonings and lets the goodness of grilled salmon come through.—Jenny Roth, Homer, Alaska
6-8 ServingsPrep/Total Time: 25 min.


  • 1/2 cup butter, cubed
  • 1/3 cup lemon juice
  • 2 tablespoons minced parsley
  • 1-1/2 teaspoons soy sauce
  • 1-1/2 teaspoons Worcestershire sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 salmon fillet (2-1/2 to 3 pounds and 3/4 inch thick)


  • In a small saucepan, combine the first nine ingredients. Cook and
  • stir over low heat until butter is melted; set aside.
  • Using long-handled tongs, moisten a paper towel with cooking oil and
  • lightly coat the grill rack. Place salmon skin side down on grill.
  • Grill, covered, over medium-hot heat or broil 4 in. from the heat
  • for 5 minutes. Baste with butter sauce. Grill or broil 10-15 minutes
  • longer or until fish flakes easily with a fork, basting frequently.
  • Yield: 6-8 servings.
Nutritional Facts: 1 serving (6 ounces) equals 365 calories, 27 g fat (10 g saturated fat), 114 mg cholesterol, 342 mg sodium, 1 g carbohydrate, trace fiber, 29 g protein.

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Grilled Herbed Salmon (continued)

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