Grilled Salmon is one of Tim’s meals to cook. I do most of the other grilling, which is really easy on a gas grill, but somehow Tim’s salmon always turns out better than mine. I try to buy thick portions of fish because they are easier to cook than the small portions near the tail, or so Tim claims anyway. Salmon is also our traditional Christmas Eve dinner, and I torture my family with a story about eating lutefisk every Christmas Eve when I was a kid. Although I always enjoyed my lutefisk (enough butter makes everything good), I must admit that the salmon is much better.
I know it seems odd to marinate fish in Worcestershire sauce, but this recipe is really good. It is adapted from an old Better Homes and Gardens cookbook. We’ve been making it this way for more than 20 years, and we always get high praise from our family and friends.
Grilled Salmon
Ingredients
- 2 lbs. salmon filet skin on 1 side
- ¼ cup lemon juice
- ¼ cup Worcestershire sauce
- 2 teaspoons minced garlic
- 2 teaspoons rosemary fresh or dried
Instructions
- Combine all ingredients in a large zip top bag, and let the fish marinate in the fridge while the grill preheats.
- Cook the salmon on a sheet of aluminum foil, skin side down.
- Turn after 5-6 minutes, flipping the fillet onto a new sheet of aluminum foil, and leaving the fish skin behind.
- Continue to pour the leftover marinade over the salmon as it cooks another 6-8 minutes. Fish should flake easily when it is done, and look opaque all the way through.
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