My wife never really liked fish until she tasted this citrus grilled salmon fillet hot off the grill. I change it up a bit each time, sometimes with a sweet sauce and other times just garlic, lemon, and butter. I’ll give you the recipe for this version, but feel free to experiment on your own with a different glaze, sauce, or herbs.

grilled-salmon-image

Grilled Salmon with lemon and butter

We usually buy fresh salmon at the market, or we have found the fresh sockeye salmon from Costco with the skin on is extremely good. They come with two fillets to a pack, and we freeze one for a week, and it still tastes great.

The ingredients:

  • 1 large salmon fillet
  • olive oil
  • garlic and herb seasoning mix, or you can create your own with dried oregano, garlic powder, fresh cracked pepper, dried dill, and basil
  • orange slices cut in half, orange rind, and fresh-squeezed orange juice
  • fresh curly parsley
  • 2-3 Tbs butter
  • salt to taste

Here’s how to prepare the salmon:

I take a large enough sheet of heavy-duty foil to put under the fish, and when I’m ready, to pull up over the fish and create a tent or foil pocket so that all of the salmon is covered, but the foil doesn’t touch the top of the fish.

Next, I put a little olive oil on the foil where the salmon will be so that it doesn’t stick. Then lay the salmon skin side down onto the foil and oil. Sprinkle the salmon with the herb mix, the amount is up to you depending on your taste, but I usually put about 1-2 teaspoons on a large filet. If you have a citrus rind peeler or you can use a grater to grate the orange rind. Get just the orange rind and not the white part of the skin. Sprinkle the rind over the fish, and you don’t really need that much, maybe a tablespoon total. Next, drizzle with olive oil, place halved orange slices and pats of butter on top and then pull the foil up and over the top of the fish. You’ll want to loosely seal the foil on the top and ends to keep the heat and steam inside the packet.

Time to grill:

Place on a hot grill skin side down and grill for 20 minutes depending on the fish’s size and thickness. I’ve done 15 before, and it wasn’t ready, and I’ve gone longer, and it’s dry. I’ve found 20 minutes for most of my fillets have been just right. After 20 minutes, you can carefully pull apart the foil (the steam is hot, be careful) and see if the fish flakes easily with a fork. If so, you’re ready to serve. The butter should melt as the fish cooks, and the oranges make a great presentation. We typically serve this with rice, fresh green beans, or Brussels sprouts. A very quick, healthy, and filling meal during the week or weekend! Enjoy.