Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 1

Rich, meaty salmon fillets are seasoned with a paste that offers more flavor than a marinade. A skin-on fillet is sturdier and less prone to stick to the grill.

Bill and Cheryl Jamison
Recipe by Cooking Light July 2005

Gallery

Randy Mayor

Recipe Summary

Yield:
4 servings (serving size: about 4 1/2 ounces)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Soak wood chips in water 30 minutes; drain.

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  • Combine dill, juice, mustard, and salt, stirring well. Place salmon, skin side down, in a shallow baking dish; brush mustard mixture over salmon. Cover and refrigerate 20 minutes.

  • Prepare the grill for indirect grilling, heating one side to low and leaving one side with no heat. Maintain temperature at 200° to 225°.

  • Place wood chips on hot coals. Place a disposable aluminum foil pan on unheated side of grill. Pour 2 cups water in pan. Coat grill rack with cooking spray; place on grill. Place salmon, skin side down, on grill rack over foil pan on unheated side. Close lid; cook 35 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

Nutrition Facts

262 calories; calories from fat 40%; fat 11.6g; saturated fat 2.5g; mono fat 4.6g; poly fat 2.5g; protein 31g; carbohydrates 4.8g; fiber 0g; cholesterol 80mg; iron 0.5mg; sodium 429mg; calcium 16mg.
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