Nancy Dooley wrote:

> "Z GIRL" > wrote in message >...
>
>>I am grilling Salmon for company Saturday. I am looking for grilling time
>>( Salmon is 2.75 lb whole filet.) And I need a tasty way to season it but
>>not Cajun or blackened.
>>
>>
>>Thanks,
>>Barbara
>
>
> I like to wrap whole or half salmon in heavy-duty foil (a couple
> layers) - butter the foil, put the salmon on, drop some big pats of
> butter along the top of the fish, sprinkle with some dill, a little
> pepper and lots of lemon juice. Wrap the package air-tight (I tent
> it) and put on the grill - medium hot - plan to turn it once. I do it
> for a total of about 10 minutes per inch of thickness.
>
> N.
Not trying to be a smartass, Nancy, but why bother with the grill? All
you are doing is steaming the fish? Grilling is a great way to do it.
Just rub it with some oil before placing it on the grill. Perhaps some
salt and pepper, with herbs and lemon stuffed inside. Don't forget to
slash the salmon three times on each side. Save the sauce for at the
table, if at all. If the salmon is really fresh, let it be with just
some lemon squeezed on top.
--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener