Monday, 17 August 2009

Grilled Citrus Salmon


Updated: November 20, 2013

This is seriously good eats here, people. 

This dish is, hands down, one of Brad and my favourite dishes.  I actually found this recipe in one of those free recipe flyers from Diana Sauces. It's a wonderfully easy main dish that looks great and tastes even better! The BBQ sauce gives it a sweet flavour and really enhances the taste of the salmon.

When I made it for my parents last year my dad was a little sceptical about adding BBQ sauce to salmon. I know, not the norm but sometimes you have to step outside your comfort zone and ignore what your brain is telling you because it's your taste buds that you're really trying to impress, right?

Let's just say I made a believer out of my Dad. :)

Throw this on the 'Q with some grilled veggies and spuds and you have a whole meal with minimal kitchen mess!  I'd say that's a pretty perfect meal in my books. 

1/4 cup Diana Sauce Honey Garlic flavour
2 tbsp lemon juice
2 tsp chopped chives
2 tsp butter, melted
2 tsp honey
1 tsp finely grated lemon zest
1/2 tsp salt
1/2 tsp pepper
1/2 tsp hot pepper flakes (optional)
2lbs boneless salmon filet

Preheat BBQ to medium-high heat and grease well. Pierce a piece of greased foil several times with a skewer and place on a baking sheet. Combine all ingredients except the salmon in a small bowl and stir.

Set the salmon, skin-side-down, on the prepared foil. Brush half of the sauce mixture over the salmon fillet. Slide the foil onto the grate. Cook, covered and without turning, for 15-17 minutes or until the salmon is cooked but still slightly coral in the centre.

Brush with the remaining sauce during the last 5 minutes of cooking.

To serve, slice salmon into 6 portions; use a thin metal spatula to life each portion off of the foil, leaving the skin behind. Garnish with additional chives.

Tip: To make a cedar plank version --- soak an untreated cedar plank in clean water for 2 hours. Place the plank on the grill over high heat and preheat for 5-10 minutes or until the wood begins to smoke. Place the salmon on the cedar and proceed as directed above. For best results use skinless salmon.

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