Grilled Citrus Salmon
Print Category Salmon Thematic No thematic Source Diana Sauce Evaluation
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Ingredients
- 1/4 cup Diana Sauce®, Honey Garlic flavour 50 mL
- 2 tbsp lemon juice 30 mL
- 2 tsp chopped chives (approx.) 10 mL
- 2 tsp each melted butter and honey 10 mL
- 1 tsp finely grated lemon zest 5 mL
- 1/2 tsp each salt, pepper and hot pepper flakes (optional) 2 mL
- 2 lb boneless salmon fillet 1 kg
preparation
- Preheat the grill to medium-high and grease well. Pierce a piece of nonstick foil several times with a skewer and place on a baking sheet. Stir the sauce with the lemon juice, chives, butter, honey, lemon zest, salt, pepper and hot pepper flakes (if using). Set the salmon, skin-side-down, on the prepared foil.
- Brush half of the sauce mixture over the salmon fillet. Slide the foil onto the grate. Cook, covered and without turning, for 15 to 17 minutes or until the salmon is cooked but still slightly coral in the centre. Brush with the remaining glaze during the last 5 minutes of cooking.
- To serve, slice salmon into 6 portions; use a thin metal spatula to lift each portion off the foil, leaving the skin behind. Garnish with additional chives.
Cook commentary
6 Serves
Variation: To make a cedar plank version, soak an untreated cedar plank in clean water for 2 hours. Place the plank on the grill over high heat and preheat for 5 to 10 minutes or until wood begins smoking. Place the salmon on the cedar and proceed as directed above. For best results use skinless salmon.
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