Grilled Marinated Salmon
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 nice salmon filets, each about an inch thickOlive OilBalsamic VinegarLemon JuiceSea SaltDried Marjoram, Basil, & ThymeOld Bay Seasoning (1/2 tsp)Herbes de Provence (1/2 tsp)Grill Pan with holes (for cooking fish and veggies on grills)PAM for Grilling
The salmon filets will be marinated overnight to give them excellent flavor, so be sure to buy your ingredients the day before.
Preparation (day before grilling):
Using a gallon size ziploc bag, add in all your dry seasonings. You'll notice that the Old Bay Seasoning & Herbes de Provence are not listed in the SparkPeople ingredients, so don't forget about them!
Next, pour in the liquids, and mix them well with the dry seasonings, by pressing your fingers together on the outside of the ziploc bag.
Now, add the salmon filets, arranging them in a single layer with the marinade surrounding them well. Squeeze out the excess air, and fold the bag over, so the salmon and marinade stay together.
Place the bag in your refrigerator, making sure the bag stays flat, keeping the salmon soaking in the marinade overnight. (I usually turn the bag over first thing in the morning, to make sure the marinade soaks the entire filet very well.)
Next Day - GRILLING TIME! :)
Prepare your grill for indirect grilling, by only lighting one half of the grill, leaving the other side unlit. Spray grill pan (with holes) with PAM for Grilling.
Place marinated salmon filets (skin side down)on the grill pan. If there are any thin places on the salmon, fold them under to make the filet the same thickness throughout.
Place the grill pan on the UNLIT side of the grill for indirect grilling. Close the grill cover, and let it grill undisturbed for 25 minutes. (Cook your side items while the salmon grills.)
Check to make sure the center of each filet flakes easily with a fork. Cook a little longer if necessary, in 5 minute intervals.
Serve with veggies or salad. Enjoy!
(My hubby and I serve it with rice, tomatoes, okra, and green beans. Yum!)
Number of Servings: 2
Recipe submitted by SparkPeople user SHANDEH.
Preparation (day before grilling):
Using a gallon size ziploc bag, add in all your dry seasonings. You'll notice that the Old Bay Seasoning & Herbes de Provence are not listed in the SparkPeople ingredients, so don't forget about them!
Next, pour in the liquids, and mix them well with the dry seasonings, by pressing your fingers together on the outside of the ziploc bag.
Now, add the salmon filets, arranging them in a single layer with the marinade surrounding them well. Squeeze out the excess air, and fold the bag over, so the salmon and marinade stay together.
Place the bag in your refrigerator, making sure the bag stays flat, keeping the salmon soaking in the marinade overnight. (I usually turn the bag over first thing in the morning, to make sure the marinade soaks the entire filet very well.)
Next Day - GRILLING TIME! :)
Prepare your grill for indirect grilling, by only lighting one half of the grill, leaving the other side unlit. Spray grill pan (with holes) with PAM for Grilling.
Place marinated salmon filets (skin side down)on the grill pan. If there are any thin places on the salmon, fold them under to make the filet the same thickness throughout.
Place the grill pan on the UNLIT side of the grill for indirect grilling. Close the grill cover, and let it grill undisturbed for 25 minutes. (Cook your side items while the salmon grills.)
Check to make sure the center of each filet flakes easily with a fork. Cook a little longer if necessary, in 5 minute intervals.
Serve with veggies or salad. Enjoy!
(My hubby and I serve it with rice, tomatoes, okra, and green beans. Yum!)
Number of Servings: 2
Recipe submitted by SparkPeople user SHANDEH.
Nutritional Info Amount Per Serving
- Calories: 633.1
- Total Fat: 38.0 g
- Cholesterol: 166.2 mg
- Sodium: 802.9 mg
- Total Carbs: 6.2 g
- Dietary Fiber: 0.5 g
- Protein: 63.6 g
Member Reviews
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DAGGIE50
How much olive oil, balsamic vinegar, lemon juice and salt? - 6/10/09
Reply from SHANDEH (6/10/09)
Number of Servings: 2
Basil, 0.50 tsp
Marjoram, dried, 0.50 tsp
Thyme, ground, 0.50 tsp
Salt, 0.50 tsp
Olive Oil, 0.25 cup
Lemon Juice, 0.25 cup
Pink Salmon (fish), 2.00 fillet
balsamic vinegar, 3.00 tablespoon