Now the picture might not look like much.
However. This salmon is amazing.
This salmon is my Dad’s recipe (or at least that’s where I got it – I have no idea where he got it from) and he has been making this for years. My dad is a big time griller, he grills and smokes for weddings and events and spends hours creating grilled masterpieces. This is a recipe he has done for many events and people go nuts over it.
I have also served this to many people (including professed non-fish-eaters) and I have yet to have anyone say it’s not amazing. Even my sister-in-law Andrea, although she much prefers my dad’s ribs, she will eat this and she hates fish. You know what else she hates? Mayonnaise.
When you read the ingredients you will know why that is a relevant comment.
Andrea HATES Mayonnaise. Andrea likes this fish.
Remember that.
If you make your own mayonnaise it’s not as scary and still tastes great, it ends up tasting like a garlicy, lemony cream sauce – sort like an alfredo sauce over salmon minus the pasta.
The other thing I like about this recipe is how easy it is to make. Tastes good, cooks fast and easy to make – we have a winner people!
Ok so here we go.
- 1 2lb salmon filet
- salt and freshly ground pepper
- 2 cloves garlic, grated
- ½ medium yellow onion, thinly sliced
- ½ lemon, thinly sliced and any lingering seeds removed
- 1 recipe homemade mayonnaise or about ½ jar store-bought if that's your thing
- parchment paper
- foil
- Ok first get your grill fairly hot. I have gas so I just put it on high. If you are using charcoal, get those coals nice and red and then go prepare the fish.
- Grab a sheet of foil and a baking sheet, lay it down on the baking sheet and then cover it with parchment. Place the fish on the parchment.
- Take your garlic and rub it all over the filet.
- Sprinkle the salt and pepper all over.
- Sprinkle the onion slices all over and then do the same with the lemon slices.
- Now this is the only tricky part to the whole thing. You have to carefully spread that mayo all over the top of everything. I just sort of hold everything down with one hand and spread with the other.
- Once you've done all that, grab the whole thing and head out to the grill. Carefully lift the foil, parchment and fish off the baking sheet and place it on the grill.
- Close the lid and let it cook until the salmon easily flakes with a fork, about 10-15 minutes.
- Carefully lift the foil and fish onto that baking sheet and serve.
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