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Grilled Salmon with Tartar Sauce

Alice McGeoghegan from Devevan, California writes, “The original recipe for this dish is used every year at a Fourth of July barbecue in Fort Bragg, California. My husband, Bob, added some extra ingredients to come up with the best grilled salmon we've ever tasted.”
  • Total Time
    Prep: 20 min. + marinating Grill: 10 min.
  • Makes
    4 servings

Ingredients

  • 1/2 cup butter, melted
  • 1 cup lemon juice
  • 1/4 cup minced fresh basil or 4 teaspoons dried basil
  • 1/4 cup reduced-sodium soy sauce
  • 1/4 cup Worcestershire sauce
  • 4 garlic cloves, minced
  • 2 to 3 teaspoons curry powder
  • 2 teaspoons dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 salmon fillets (5 ounces each)
  • TARTAR SAUCE:
  • 1/2 cup mayonnaise
  • 1 tablespoon finely chopped green onion
  • 1 tablespoon lemon juice
  • 1/2 teaspoon dill weed
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon paprika
  • 1/4 teaspoon pepper

Directions

  • In a small bowl, combine the first 10 ingredients. Pour into a large resealable plastic bag; add salmon. Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally. Meanwhile, in a small bowl, combine tartar sauce ingredients; refrigerate until serving.
  • Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill rack.
  • Grill, covered, over medium heat or 4 in. from the heat for 8-10 minutes or until fish flakes easily with a fork. Serve with tartar sauce.
Nutrition Facts
1 serving: 426 calories, 31g fat (8g saturated fat), 109mg cholesterol, 641mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 29g protein.

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