Grilled Salmon, Northwest Style Recipe
Cook Time: 20 minutes
Prep Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Calories per Serving: 229.1
Description:
This Grilled Salmon recipe, inspired by the flavors of the Pacific Northwest, offers a delicate smoky taste and a wonderfully moist texture. The preparation method allows for the fish to be cooked over charcoal for added flavor, though it can easily be adapted for a gas grill. It’s perfect for entertaining, whether served hot off the grill or at room temperature. This dish is also versatile enough to be enjoyed in a main dish salad or as a sandwich with fresh lettuce, tomato, and a creamy basil and lemon mayo-sour cream spread on country bread. It’s a simple, yet impressive meal that highlights the natural flavors of salmon.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Salmon fillets | 4 fillets |
| Salted butter | 2 tablespoons |
| Wood chips (your choice) | 1-2 handfuls |
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 229.1 kcal |
| Total Fat | 9.6 g |
| Saturated Fat | 3.4 g |
| Cholesterol | 97.7 mg |
| Sodium | 140 mg |
| Carbohydrates | 0 g |
| Fiber | 0 g |
| Sugars | 0 g |
| Protein | 33.6 g |
Instructions:
-
Prepare the Wood Chips:
In a bowl, cover your wood chips with water and allow them to soak for at least 30 minutes. This will ensure they produce a gentle smoke when added to the grill. -
Set Up the Grill:
Ignite your charcoal, using about 25 briquettes on each side for a 22-inch Weber grill. Allow the coals to burn down until they are covered with a layer of gray ash, creating an even heat source for indirect cooking. -
Create a Foil Boat for the Salmon:
Tear off a large piece of heavy-duty aluminum foil, and fold it into a double layer for strength. Form the foil into a boat large enough to hold your salmon fillets comfortably. This foil boat will help contain the salmon and allow it to cook evenly. -
Poke Holes in the Foil:
Use a fork or skewer to poke small holes in the bottom of the foil. This will allow the smoke and barbecue flavors to penetrate the fish as it cooks, infusing it with a delicious smokiness. -
Prepare the Salmon:
Lay the salmon fillets, skin side down, in the foil boat. Drizzle the fillets generously with melted salted butter, ensuring each piece is well-coated. The butter will help to keep the salmon moist while it grills and will enhance its flavor. -
Add the Wood Chips to the Grill:
Once the coals are ready, scatter the soaked wood chips directly onto the hot coals. The chips will begin to smoke, creating the perfect environment for your salmon to absorb the wood-fired aroma. -
Grill the Salmon:
Place the foil boat with the salmon on the grill over the indirect heat, ensuring it is not directly over the coals. Close the lid of the barbecue and adjust the dampers to control the airflow. Set the top dampers halfway and leave the bottom dampers open for optimal smoking conditions. -
Cooking Time:
Let the salmon cook for 20 to 25 minutes, or until it reaches your desired level of doneness. The fish should be tender and flake easily with a fork when done. Keep in mind that cooking times may vary depending on the thickness of the fillets and the temperature of your grill. -
Serve and Enjoy:
Once cooked, carefully remove the salmon from the grill. Serve it hot for an elegant dinner, or let it cool to room temperature for a delightful appetizer or a picnic-friendly meal. Leftovers are fantastic in a salad or served as a sandwich with a basil-lemon mayo and fresh vegetables.
Tips for Success:
- Choosing the Right Wood Chips: The type of wood chips you use can greatly influence the flavor. Hickory, alder, or applewood are great options for salmon, providing a subtle, aromatic smokiness without overpowering the fish.
- Grill Adaptation: While this recipe is designed for charcoal grilling, you can also use a gas grill. Simply use a smoker box or a foil pouch with wood chips to mimic the smoky flavor that a charcoal grill provides.
- Perfect Pairing: Pair this grilled salmon with a light, crisp white wine, such as a Sauvignon Blanc or a Chardonnay, for a refreshing contrast to the rich flavors of the fish.
This Grilled Salmon, Northwest Style recipe is ideal for a summer cookout, a dinner party, or any occasion where you want to impress with minimal effort. The flavors are simple but sophisticated, letting the quality of the salmon shine through. Whether you enjoy it fresh off the grill or as part of a meal the next day, it’s sure to be a crowd-pleaser every time!
