Herb Grilled Salmon

from Easy Herbed Grilled Salmon Recipe


Cooking Spray
1/2 pound salmon filet
1 tablespoon butter or margarine
1/2 lemon
2 tablespoons white wine
1/2 teaspoon salt (optional)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder

1/2 teaspoon lemon pepper
1 teaspoon oregano
1/2 teaspoon dill weed
1/2 teaspoon parsley flakes
1/4 teaspoon sweet Hungarian paprika


Preheat the grill. Make a tray out of a doubled-length of heavy-duty foil large enough for the fish filet, by folding a long piece in half and folding up all four sides, with the dull side up.  Spray the entire inside of the foil tray liberally with cooking spray. Place the foil tray on a platter or metal tray to transport to the grill.

Place the fish filet in the foil tray skin-side down or boned-side up if it is skinned. Smear a thin line of butter lengthwise on the filet(s).  Squeeze lemon juice liberally over the filet(s), and then a splash of white wine (tequila works well also!).  For the seasoning, sprinkle lightly with salt, onion powder, garlic powder, lemon pepper, oregano, dill weed, parsley flakes, and paprika.  I used fresh chives instead of onion powder this time.

Transfer the foil tray to the hot grill. Cook in a hot covered grill for 10 minutes per inch of thickness of the fish filet.  Do NOT overcook or it will become dry.  Turning is not necessary.  Salmon is done when it turns a light pink color throughout and feels firm when pressed gently with the back of a fork.

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