 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
Ingredients:
1/2 cup(s) lemon juice |
1/2 cup(s) canola oil |
1 teaspoon(s) worcestershire sauce |
2 salmon fillets (1 pound each) |
1/2 teaspoon(s) seasoned salt |
1 1/2 teaspoon(s) minced fresh thyme or 1/2 teaspoon dried thyme |
1/2 cup(s) soaked wood chips (mesquite, hickory or alder), optional |
Directions:
1. • In a large resealable plastic bag, combine the lemon juice, oil and Worcestershire sauce. Add salmon; seal bag and turn to coat. Refrigerate for 30 minutes.
2. • Drain and discard marinade. Sprinkle salmon with seasoned salt and thyme. Let stand for 15 minutes.
3. • Add wood chips to grill according to manufacturer's directions if desired. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
4. • Place salmon skin side down on grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 12-15 minutes or until fish flakes easily with a fork. Yield: 6-8 servings.
|
|