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Tried and True Salmon Barbecue
Sent in by Mike Marriott of Long Beach Charters.
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~ fillet(s) of fresh Chinook or Coho salmon
~ salt
~ pepper
~ fresh lemon juice
~ fresh dill
~ mayonnaise
~ foil
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Preheat your grill to medium heat.
Place the fillet on a large sheet of foil.
Season to taste with salt and pepper. Douse with lemon juice. Sprinkle on the dill.
Spread on an even coat of mayonnaise.
Either fold up the foil to create a pouch and cook or leave open for a more crispy effect.
Either way, place on the grill and close the lid. Cook for 10 - 15 minutes or until the meat in the tail section flakes easily and there is a little bit of raw flesh showing in the thicker part.
Turn off the grill and start serving from the tail section. The rest will continue to cook.
When the rest is cooked, remove from the grill and continue serving. The key is don't overcook!
Serve with rice and a green salad. Refrigerate the leftovers if there are any.
Enjoy.
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