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 fresh lemon juice
  • 1/2 cup vegetable oil
  • 1 teaspoon Worcestershire sauce
  • 2 pounds fresh salmon steaks or fillet,* cut 1 inch thick
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon dried thyme
  • Cooking oil for grill
  • 1/2 cup wood chips (mesquite, hickory or alder)

Directions

In flat container, mix lemon juice, vegetable oil and Worcestershire sauce. Place salmon in mixture; marinate 30 minutes. Meanwhile, soak wood chips in enough water to moisten for 15 to 30 minutes. Season salmon with salt and thyme; let stand a few minutes. Pre-heat charcoal or gas grill to medium-hot. Just before cooking, coat grill's grate with cooking oil. Sprinkle wood chips over coals. Cook fish until is loses it translucent appearance and is uniformly colored throughout (about 6 minutes per side for 1-in. cut). *Salmon fillets should be place skin side down and cooked without turning for total cooking time. Charred skin will peel of easily. Yield: 6-8 servings.
Originally published as Barbecued Salmon in Country June/July 1990, p47

  • 1/2 cup fresh lemon juice
  • 1/2 cup vegetable oil
  • 1 teaspoon Worcestershire sauce
  • 2 pounds fresh salmon steaks or fillet,* cut 1 inch thick
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon dried thyme
  • Cooking oil for grill
  • 1/2 cup wood chips (mesquite, hickory or alder)
  1. In flat container, mix lemon juice, vegetable oil and Worcestershire sauce. Place salmon in mixture; marinate 30 minutes. Meanwhile, soak wood chips in enough water to moisten for 15 to 30 minutes. Season salmon with salt and thyme; let stand a few minutes. Pre-heat charcoal or gas grill to medium-hot. Just before cooking, coat grill's grate with cooking oil. Sprinkle wood chips over coals. Cook fish until is loses it translucent appearance and is uniformly colored throughout (about 6 minutes per side for 1-in. cut). *Salmon fillets should be place skin side down and cooked without turning for total cooking time. Charred skin will peel of easily. Yield: 6-8 servings.
Originally published as Barbecued Salmon in Country June/July 1990, p47

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