 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
My husband and I got this recipe from a chef in 1982...and we've never served salmon any other way since then! Everyone loves the mild-tasting marinade, and out here in Washington friends are always asking me for the recipe. Ingredients:
1/2 cup lemon juice |
1/2 cup canola oil |
1 teaspoon worcestershire sauce |
2 salmon fillets (1 pound each) |
1/2 teaspoon seasoned salt |
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme |
1/2 cup 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.
|
|