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Mesquite Salmon Recipe
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Mesquite Salmon Recipe

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a useful tip may be gleaned from May/June 2005 BYL regarding wood chips: If using a charcoal grill, add wood chips directly to the coals. If using a gas grill, wrap the chips in a foil pouch; poke several holes in the pouch and place it on the rock grate.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 1/2 cup mayonnaise
  • 2 tablespoons brown sugar
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon minced fresh dill
  • 1/2 teaspoon grated lemon peel
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups soaked mesquite wood chips
  • 1 salmon fillet (1-1/2 pounds)

Nutritional Facts

493 calories: 1 serving, 38g fat (6g saturated fat), 95mg cholesterol, 386mg sodium, 7g carbohydrate (7g sugars, 0g fiber), 29g protein .

Directions

  1. In a small bowl, mix the first eight ingredients. Add wood chips to grill according to manufacturer's directions.
  2. Place salmon on oiled grill rack, skin side down. Grill, covered, over medium heat 7 minutes. Spoon mayonnaise mixture over salmon. Grill, covered, 7-10 minutes longer or until fish just begins to flake easily with a fork. Yield: 4 servings.
Originally published as Mesquite Salmon in Backyard Living June/July 2007, p62

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.


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Beema
Reviewed Jun. 17, 2016

"Salmon is one of my favorite fish, so this recipe in the June/July 2016 issue of Simple & Delicious caught my eye. Cooking for just one now, and having no grill, I broiled a small filet in the oven, obviously omitting the mesquite. I made a full batch of the herbed mayo sauce, thinking I could use it on other dishes. Although it was good, I think the sauce overpowered the wonderful flavor of the salmon. I did use the sauce as a sandwich spread, and as a dipper for chicken nuggets, and will make it again."

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