Great way to use the Salmon - some of the most beautiful I have ever seen, and the Halibut is in the following ways:
Fish Tacos
In a gallon Ziploc bag, combine the following and shake well to incorporate:
1 tsp. Lemon Pepper/Mrs. Dash1 tsp. Garlic Powder
1 tsp. Ground Cumin
½ tsp. Chili Powder
1 small can Mild, Fire Roasted Green chilies
Dried Parsley Flakes
Lemon/Lime Zest
Juice of 1/2 Lemon/Lime - Fresh
Fresh Chives - cut into 1/8 in. pieces
¼ cup Beer (Pilsner) or water
¼ cup Olive Oil to lightly cover
Add the fish to marinade and let sit for ~1hr. Refrigerate if
going to marinade for longer than an hour.
After fish has marinated, remove plastic bag and place, skin
side down, on the grill. Grill fish (lid down) on skin side for about
3 minutes, then flip to flesh side down. Allow to cook for another 3
minutes. Flip again and 'test' for doneness – most fish is ready with an
internal temp of ~140°. Depending on the thickness of the fillet, it
could use another minute or so. When pressed with your finger, flesh
should have some slight resistance but not be hard to the touch
(overdone). Remove fish from grill, put on a serving platter and tent
with foil for about 6-7 minutes.Serve with lemon wedges, fresh corn tortillas, sliced cabbage, your choice of sauce and enjoy!
Grilled Salmon
Salmon Marinade
I use large, relatively thick fillets of Salmon (2+ pounds), skin on, when I grill this family favorite.
Heat a clean grill on high to about 400ยบ, and oil grill lightly before putting fish on.
The "marinade" should only be on the fish for about an hour before grilling. Any longer and the salt and citrus will cook it and make the meat tough and dry.
Apply to the flesh side of the fish:
Lawry's Seasoning
Lemon Pepper/Mrs. Dash
Dried Parsley Flakes
Lemon/Lime Zest
Juice of 1/2 Lemon/Lime - Fresh
Fresh Chives - cut into 1/8 in. pieces
[Optional - Spritz of Beer (Pilsner) to lightly coat]
Drizzle of Olive Oil to lightly cover
Lightly cover with plastic wrap and allow to sit for a while. After fish has marinated, remove plastic and place, skin side down, on the grill. Grill salmon (lid down) on skin side for about 5 minutes, then flip to flesh side down. Allow to cook for another 5 minutes. Flip again and 'test' for doneness – most fish is ready with an internal temp of ~140°. Depending on the thickness of the fillet, it could use another minute or so. When pressed with your finger, flesh should have some slight resistance but not be hard to the touch (overdone). Remove salmon from grill, put on a serving platter and tent with foil for about 6-7 minutes.
Serve with lemon wedges and enjoy!
I use large, relatively thick fillets of Salmon (2+ pounds), skin on, when I grill this family favorite.
Heat a clean grill on high to about 400ยบ, and oil grill lightly before putting fish on.
The "marinade" should only be on the fish for about an hour before grilling. Any longer and the salt and citrus will cook it and make the meat tough and dry.
Apply to the flesh side of the fish:
Lawry's Seasoning
Lemon Pepper/Mrs. Dash
Dried Parsley Flakes
Lemon/Lime Zest
Juice of 1/2 Lemon/Lime - Fresh
Fresh Chives - cut into 1/8 in. pieces
[Optional - Spritz of Beer (Pilsner) to lightly coat]
Drizzle of Olive Oil to lightly cover
Lightly cover with plastic wrap and allow to sit for a while. After fish has marinated, remove plastic and place, skin side down, on the grill. Grill salmon (lid down) on skin side for about 5 minutes, then flip to flesh side down. Allow to cook for another 5 minutes. Flip again and 'test' for doneness – most fish is ready with an internal temp of ~140°. Depending on the thickness of the fillet, it could use another minute or so. When pressed with your finger, flesh should have some slight resistance but not be hard to the touch (overdone). Remove salmon from grill, put on a serving platter and tent with foil for about 6-7 minutes.
Serve with lemon wedges and enjoy!
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