Grilled Salmon The House Special Recipes

Steps:

• Whisk together marinade ingredients.
• Put marinade ingredients in a large Ziploc bag and mix. Cut fillet in half crossways and place both halves in bag. Turn to coat, squeeze air out and seal. Marinate at least 1 hour and longer for more intense flavor.
• Prepare grill for direct heat cooking. When coals are ready, move coal grate to its lowest position from the cooking grate. If using a gas grill, a medium heat will do. Adding wood chips for some smoke is optional, but only until you have done it. Oil the cooking grate where the fish will be placed.
• Place fish, skin side down, and grill for 5 mins. Due to variance in grill heat, check the fish by lifting a corner. If the fish sticks, give it a little more time.
• When done, the fish will pull back from the grate. With a large spatula flip the fish, and cook for another 5 - 7 mins or until the fish is cooked through.
• You can check for flaking with a fork in the thickest part. When done move spatula under fish and on top the skin, the fish will slide easily off leaving the skin on the grate.
• The alcohol content is cooked out of the fish, leaving just wonderful flavors.

Steps:

• Season salmon fillets with lemon pepper, garlic powder, and salt.
• In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
• Preheat grill for medium heat.
• Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Steps:

• Prepare a grill for medium heat. Whisk 1 Tbsp. honey, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and 1 tsp. finely grated lemon zest in a small bowl to combine. Add 6 garlic cloves, finely chopped, 4 Tbsp. unsalted butter, room temperature, and 2 Tbsp. finely chopped dill and whisk again to combine (some lemon zest may remain separate and that's okay).
• Tear off a large piece of foil according to the length and thickness of salmon (15x15" or larger) and place on a rimmed baking sheet. Place one 1 lb. boneless salmon fillet, preferably skin-on, arranging skin side down if skin is on, in center of foil (the skin will stick slightly to foil and brown while the fish cooks; you want this as it will add to the sauce). Spread garlic butter over fish, then drizzle 3 Tbsp. fresh lemon juice on top. Carefully fold one side of foil up and over fish so lemon juice stays contained, then bring other sides up to meet it and fold together to seal, leaving about a 4" opening on top for steam to escape (this will help sauce reduce a bit).
• Place foil packet on grate and grill fish until opaque throughout and firm, 16-20 minutes. Transfer packet to a cutting board and let fish rest 5 minutes.
• Carefully open foil packet and cut fish in half. Transfer to plates; pour juices from packet over. Drizzle fish with remaining 1 Tbsp. fresh lemon juice, dividing evenly, and top with more finely chopped dill.