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Mesquite Salmon

Total Time

Prep/Total Time: 30 min.


4 servings

Mesquite wood chips give this fish dish a smoky flavor. 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. —Jeri Kilpatrick, Hoodsport, Washington


  • 1/2 cup mayonnaise
  • 2 tablespoons brown sugar
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon minced fresh dill
  • 1/2 teaspoon grated lemon zest
  • 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)


  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.

Nutrition Facts

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

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  • Beema
    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.