Van's Catch Sport Fishing Charters on Lake Michigan for Chinook Coho Salmon Rainbow Brown
Trout and Steelhead Port Washington Milwaukee and Sheboygan


 
Van's Catch Sport
Fishing, LLC

  ©2008-2011, All Rights Reserved
North Slip #6 and #7
Lake Michigan Charter Fishing
Port Washington Harbor, Wisconsin
TOLL FREE: 877-456-0048
e-mail: Captain@VansCatch.com
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Easy Herb Grilled Salmon
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We would like to thank one of our guests for sharing this recipe.

You can use this method on pretty much any type of thick fish filet if salmon is not available. The herbs, wine, and lime give salmon a fabulous flavor, while the foil tray makes clean-up easy and keeps your grill clean. If you cannot grill, bake the salmon in a very hot oven.

Prep time: 10 minutes   Cook Time: 15 minutes   Total Time: 25 minutes

  • Vegetable oil spray
  • 1-1/2 lbs boneless salmon filet, about 1-inch thick (large end preferred)
  • 1/2 lime
  • 2 TBL white wine
  • 1 tsp mayonnaise (may substitute butter)
  • 1/2 tsp kosher salt (optional)
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp lemon pepper
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/2 tsp dried dill weed
  • 1/4 tsp Hungarian sweet paprika
  • Preheat grill to high heat. Make a tray out of a doubled-length of heavy duty foil large enough for the salmon filet, by folding a long piece in half and folding up all four sides, with the dull side up. (The shiny side reflects, so you want it down so as not to burn the food.) Spray the entire inside of the foil tray liberally with cooking spray. Place the foil tray on a platter or metal tray to transport to the grill.

    Place the salmon filet in the foil tray skin-side down (or boned-side up if it is skinned). Squeeze lime juice over salmon and sprinkle with the white wine. Spread top of salmon with the mayonnaise.

    In a small bowl mix together kosher salt, onion powder, garlic powder, lemon pepper, oregano, basil, and dill weed. Sprinkle the mixture evenly over the top of the salmon, then top with the sweet paprika.

    Place baking pan with foil tray on hot grill. Transfer the foil tray to the hot grill. Cook in a hot covered grill for 10 minutes per inch of thickness of the fish filet. Do not overcook or it will be dry and unpalatable. Turning is not necessary. Salmon is done when it turns a light pink color throughout and feels firm when pressed gently with the back of a fork. Whitefish is done when it turns opaque. This method works best with large, thick filets. Use a spatula to life the salmon away from the skin to serve. Garnish with lime slices, if desired.

    Yield: 4 servings

    If unable to grill the salmon, preheat your over to 475 F. Leave foil tray on the baking sheet and bake about 15 minutes, or until done.


    Charter Fishing Lake Michigan -- Port Washington Charter Fishing for Chinook Salmon, Coho Salmon, Rainbow Trout, "Steelhead" -- Van's Catch Sport Fishing near Milwaukee and Sheboygan.