Barbecued Salmon Fillet

Name: Barbecued Salmon Fillet
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 2 Tbsps butter or margarine, melted; 118 milliliters dry white wine; 59 milliliters lemon juice; 12 servings Lemon wedges; 12 servings Chopped parsley; 1 fillet salmon fillet with skin (3 1/2 to 4 lb.); 59 milliliters soy sauce

Barbecued Salmon Fillet requires approximately 45 minutes from start to finish. This recipe serves 12. Watching your figure? This gluten free, fodmap friendly, and pescatarian recipe has 53 calories, 4g of protein, and 3g of fat per serving. This recipe covers 6% of your daily requirements of vitamins and minerals. A mixture of butter, salmon, lemon juice, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Rinse fish and pat dry. Set fish, skin down, on a sheet of heavy foil and trim foil to make a rim about 2 inches wider than fish. Fold excess foil up to create a lip around fish.

Ingredients you will need

Fish

Equipment you will use

Aluminum Foil

In a bowl, combine butter, wine, lemon juice, and soy sauce.

Ingredients you will need

Lemon Juice

Soy Sauce

Butter

Wine

Equipment you will use

Bowl

Prepare barbecue for indirect heat.

If using charcoal briquets, mound and ignite 60 briquets on the firegrate of a barbecue with a lid. When briquets are dotted with gray ash, in 15 to 20 minutes, push equal amounts to opposite sides of firegrate.

Add 5 more briquets to each mound of coals. Set a drip pan on firegrate between coals.

Equipment you will use

Frying Pan

If using a gas barbecue, turn all burners to high and close lid for 10 minutes. Adjust burners for indirect cooking (no heat down center) and keep on high.

Set fish, foil down, on grill but not over heat source.

Ingredients you will need

Fish

Equipment you will use

Grill

Aluminum Foil

Brush fish generously with butter mixture, then again about every 5 minutes, until fish is opaque but still moist-looking in center of thickest part (cut to test), 20 to 30 minutes. Cover grill (open vents for charcoal).

Ingredients you will need

Butter

Fish

Equipment you will use

Grill

Slide a large, rimless baking sheet under foil, then slide fish from pan onto a platter.

Ingredients you will need

Fish

Equipment you will use

Baking Sheet

Aluminum Foil

Frying Pan

Sprinkle with parsley.

Ingredients you will need

Parsley

Cut fish into portions and lift from skin. Season with juice from lemon wedges.

Ingredients you will need

Lemon Wedge

Juice

Fish

Equipment

Ingredients

Servings:

2Tbsps

butter or margarine, melted 118milliliters

dry white wine 59milliliters

lemon juice 12servings

Lemon wedges 12servings

Chopped parsley 1fillet

salmon fillet with skin (3 1/2 to 4 lb.)59milliliters

soy sauce

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Laguna Winery Russian River Chardonnay. It has 4.5 out of 5 stars and a bottle costs about 29 dollars.