Mesquite Salmon Recipe

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Mesquite Salmon Recipe
Mesquite Salmon Recipe photo by Taste of Home
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Mesquite Salmon Recipe

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Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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)

Directions

In a small bowl, combine the first eight ingredients; set aside.
Add wood chips to grill according to manufacturer's directions. Coat grill rack with cooking spray before starting the grill. 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.
Originally published as Mesquite Salmon in Backyard Living June/July 2007, p62

Nutritional Facts

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

  • 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)
  1. In a small bowl, combine the first eight ingredients; set aside.
  2. Add wood chips to grill according to manufacturer's directions. Coat grill rack with cooking spray before starting the grill. Place salmon skin side down on rack. Grill, covered, over medium heat for 7 minutes.
  3. Spoon mayonnaise mixture over salmon. Grill 7-10 minutes longer or until fish flakes easily with a fork. Yield: 4 servings.
Originally published as Mesquite Salmon in Backyard Living June/July 2007, p62

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Beema User ID: 446601 249520
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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