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!
6 thoughts on “Wine & Herb Grilled Salmon”
Delectible….May I ask if you have specific side dishes in mind which merit this dish?…Thank you for any ideas!
YUM! This looks absolutely delicious. We always have salmon on boxing day–would be a really good way to spice it up…thanks for the inspiration.
Sorry for the delayed reply… There are a lot of sides that would go well with this. Ginger carrots and turnips have been a favorite of mine, and Coconut Creamed Turnip Greens (or substitute collard or mustard greens) have been the side for a lot of meals lately. Roasted Broccolini with Garlic and Lemon would work well with the flavors in the salmon marinade. And, now that fall is upon us, Garlic Roasted Brussels Sprouts would be another great option.
Really, you can’t go wrong with just about any side – just follow the category link for “Side Dishes” (you can also try “Salads & Dressings”), and don’t forget to click “Older posts” at the bottom of the page to keep searching farther back, as our search page only lists five results per page.
Thank you so much for your rapid response and generous giving of time to illucidate a few amazing options for side dishes….The choux de Brussels (Brussels Sprouts) here in France are gorgeous right now…so I think I’ll snap a few up..I just finished reading your primer on brining…brilliant, bookmarked and, again, thanks! You explain everything so concisely…with obvious love and appreciation for the process and ingredients…. that this becomes positively contagious! Your formatting and photography are superlative (spare, clean good dark background ..contrast).. I actually look forward to rolling up my sleeves and cooking again…It is too easy to get into a culinary “rut” in the primal world…thank you for sparking interest and creativity!
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