Ingredients
-
4
-
1/2
-
2
-
1
-
2
-
1
-
3
-
2
-
4
-
1
-
1/4
-
1
-
2
-
-
Directions
Grilled Salmon With Kiwi-Herb Marinade,Modified from yummly.com,Sorry, this didn’t work for us. The liquid smoke covered all of the other flavors (and I even cut the amount in half). And after 2 hours, I found the citrus in the marinade had started to “cook” the fish. The marinade itself was interesting and I may try it again on chicken. And if I was to do the salmon again, I would eliminate the liquid smoke, since it overpowered, and just let the grill smoke do it’s thing. Made for ZWT8.
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Steps
|
1
Done
|
Add All Ingredients (except Salmon Fillets and Hickory Smoke) in a Shallow Dish or Gallon-Size Zip-Lock Bag. Mix the Ingredients Until Well Blended. Add the Salmon Fillets, and Let Salmon Marinate 4-8 Hours in the Refrigerator. |
|
2
Done
|
When Ready to Grill or Broil, Remove Salmon from the Marinade. It's Ok to Have Some Remnants of the Marinade on the Salmon, but Discard the Excess Marinade. |
|
3
Done
|
Season Both Sides of All Fillets With Hickory Smoke. |
|
4
Done
|
Place Salmon Fillets on Hot Grill, and Grill the First Side For About 5 Minutes. Turn Once and Grill or Broil Other Side Until Salmon Is Done (about Another 5-7 Minutes). Cooking Times Can Vary Depending on Thickness of the Fillets and the Temperature of Your Grill. |
