Ingredients
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1 1/2
-
4
-
6
-
2 1/4
-
1/2
-
2 - 3
-
-
-
-
-
-
-
-
-
Directions
Grilled Glazed Salmon,This is by far, my favorite company meal. We eat this salmon very often. It is so tender and delicious. Everyone I have served it to has always loved it – even children. Don’t be afraid of the cayenne pepper – this is not a spicy dish. The original version of this recipe actually called for more cayenne (3/4 tsp.) which you are welcome to try if you like it a bit more spicy. The salmon called for in this recipe is a whole side of a fish – do not cut up until after it is cooked. The skin acts as a moisture protector on the grill and also helps hold the fish together- it can be removed after cooking, if you prefer. Adapted from a similar recipe in Quick Cooking magazine.,This was a great dish. Not too sweat. My wife and I loved it.,This is great made with salmon a friend brought back from Alaska. I didn’t change anything. I made it on the grill lots of compliments. I am making again this weekend for company
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Steps
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1
Done
|
In a Small Bowl, Combine Brown Sugar, Melted Butter, Lemon Juice, Dill, and Cayenne Pepper, Mixing Well. |
|
2
Done
|
Pour 1/2 Cup of This Sauce Into a Small Saucepan- Once the Fish Is in Its Final 5 Minutes of Cooking Time, Heat This Until Warm and Pour Over Cooked Fish. |
|
3
Done
|
Set Aside the Remaining Unheated Sauce to Use For Basting the Fish as You Grill. |
|
4
Done
|
Place the Salmon, Skin Side Down, on a Large Platter and Season With Lemon Pepper Seasoning and Sea Salt to Taste. |
|
5
Done
|
Note: If Your Lemon-Pepper Seasoning Already Contains Salt, Then Don't Add the Extra Salt. |
|
6
Done
|
Lightly Brush Grill Grates With Some Oil and Heat Grill to Medium. |
|
7
Done
|
Carefully Slide Salmon Off of the Platter and Onto the Grill, Skin Side Down,Using a Large Metal Spatula to Help. |
|
8
Done
|
Cover Grill and Cook Fish, Undisturbed, For 5 Minutes Exactly. |
|
9
Done
|
Baste Liberally With the Reserved Basting Sauce, Re-Cover, and Cook Another 10-15 Minutes- Basting Every 5 Minutes. |
|
10
Done
|
Use Up All of the Basting Sauce (don't Forgot to Heat Up the 1/2 Cup Reserved Sauce from Before). |
|
11
Done
|
Fish Is Ready When It Begins to Flake and Is Starting to Appear as If Milk Is Seeping Out. |
|
12
Done
|
Carefullly Remove to a Fresh,Clean Platter and Pour the 1/2 Cup Sauce You Had Simmering on the Stove Over the Top of the Fish. |
