Fishing with Rod Discussion Forum
Fishing in British Columbia => The Fish Kitchen => Topic started by: bcsixgill on June 19, 2009, 03:07:14 PM
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I found this one at a local seafood store. I recently made 3/12 lbs for 4 people and they ate every bite. I’ve lost the original recipe but no need to be exact with the amounts.
Only heat one side of the grill and cook on the unheated side with the lid down.
2-3 lb Spring salmon fillet
Decent sized handful of sundried tomatoes, finely chopped
Olive oil
Juice from one lemon
½ handful of parsley, finely chopped
2-3 cloves of garlic, finely chopped.
Salt to taste
Mix ingredients (except salmon), in a small bowel or cup. Ad enough olive oil to make a moist paste. (if using sun dried tomatoes packed in olive oil, don't add extra oil). Let sit for 2-24hours
Heat one side of BBQ,
Cut slits into the salmon almost down to the skin (do not cut the skin), about 1 – 1 ½ inches apart.
Fill slits with mixture, spreading any remainder over the top of the salmon if desired.
Place salmon on greased grill or perforated gill basket on the unheated side. Close lid and cook until done, about 20 minutes. Do not flip, only cook on one side.
Optional: add your favourite wood chips for more flavour.
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Thanks sounds tasty, now to get a spring to try it on.
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I've done the same recipe but instead of parsley I used basil. It was awesome.
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that sounds awesome. I am always looking for new bbq recipies, thanks
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I will be trying this one with some fresh salmon this year. Thanks
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Thanks for the recipe. I've smoked a few in years past but want to try and bbq a couple this year. Keeping my eye out for good recipes now.
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Try some dill weed in that recipe .
I also add some Dijon mustard,worcester,ginger.
Dont be shy with the Dill.
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I second the Basil with this recipe - goeas great with the tomatoes!
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Try some dill weed in that recipe .
I also add some Dijon mustard,worcester,ginger.
Dont be shy with the Dill.
I do the same but I also add capers. Its deadly!
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Deadly is correct.
The best Salmon ive ever had bar none!
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Would you add woodchips above the heat in a pan or indirect heat?