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Mesquite Salmon

 Mesquite Salmon
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.
4 ServingsPrep/Total Time: 30 min.


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


  • In a small bowl, combine the first eight ingredients; set aside.
  • Add wood chips to grill according to manufacturer's directions. Using
  • long-handled tongs, moisten a paper towel with cooking oil and
  • lightly coat the grill rack. Place salmon skin side down on rack.
  • Grill, covered, over medium heat for 7 minutes.
  • Spoon mayonnaise mixture over salmon. Grill 7-10 minutes longer or
  • until fish flakes easily with a fork. Yield: 4 servings.
Nutritional Facts: 1 serving (6 ounces) equals 539 calories, 40 g fat (7 g saturated fat), 110 mg cholesterol, 402 mg sodium, 7 g carbohydrate, trace fiber, 34 g protein.

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Mesquite Salmon (continued)

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