Wine & Herb Grilled Salmon
I made this recipe up years ago for a camping trip with extended family, and then sort of forgot about it over time. Karen’s mom, however, didn’t – because it was the only time Karen’s dad actually ate fish, and then asked for seconds. So when the family was recently planning a birthday party for Karen’s brother, I was asked if I could do “that recipe” again. The only problem: I never wrote it down the first time.
After some head scratching, and a little experimentation, I was able to recreate the original recipe. And when cooked over an open fire or wood-burning grill, it is just as good as I remembered it from years ago.
- 3 lb salmon fillet, skin on
- ~1 cup scallions, chopped
- 2 tbsp dried rosemary
- 2 tsp dill weed
- 2 tsp dried thyme
- 1/2 tsp sea salt
- zest and juice of one lemon
- 1/2 bottle (375 mL) dry white wine
- 1/3 cup extra virgin olive oil
Combine everything (except the salmon) in a mixing bowl. Place the salmon in a shallow glass dish or baking pan with the skin down. Pour the marinade mixture over top to coat the fish, then cover the pan with foil or plastic wrap and refrigerate for 4 to 6 hours.
Heat the grill to medium-high indirect heat (about 400 degrees). Grill the fish with the skin directly on the grate until the thickest part of the flesh just flakes easily with a fork – about 20 minutes. Remove with a spatula and serve warm. Dig in!