warren

I poach it on the grill. No smell, no difficult clean-up!


Place filet, skin side down (or remove skin while still frozen) on lightly pam sprayed foil. Sprinkle well with the herb mixture "It's a Dilly" and slice a lemon with thin slices and place to cover the top of the fish. Loosly seal the foil around the fish. Place on 350deg grill on highest rack on your grill. Within 10 minutes or so, depending on the thickness of the filet, your meal should be flaky, moist, and done.

I am wanting to try grilled salmon fillets. Does anyone have any good marinade/recipes they could share?