Now that I've had my fill of Thanksgiving feasting, I'm going to do my best to cook healthy meals until the next holiday beckons with delicious treats again! One thing I want to make more often is fish. Salmon is a favorite of ours but I hate making it in the kitchen because of the strong odor it creates when it is sauteed, so we prefer to prepare it outside on the grill - even in cold weather. We simply pull the gas grill a little closer to the back door and use it all winter long.
My new favorite way to grill salmon is on the flat side of a case iron griddle placed right on top the grill grates. This is also a great way to prepare scallops and shrimp. No need to worry about them falling through the grates!
Prepared this way, a delightful crispy 'crust' can be seared on the outside while keeping the salmon tender and flaky on the inside.
The herbed garlic butter topping is wonderful with salmon and is also very tasty drizzled over pasta!
Crispy Grilled Salmon with Herbed Garlic ButterPrintable Recipe
2 center-cut salmon fillets, weighing about 6 to 8 ounces each
½ stick butter
3 cloves garlic, minced
1 teaspoon Lawry’s original seasoning salt
½ teaspoon freshly ground pepper
1 teaspoon Mrs. Dash original blend seasoning
Juice of one lemon
1/4 cup fresh parsley, chopped, for garnish
In a small saucepan over medium heat, melt butter. Add garlic and cook for 1 minute, stirring. Add remaining ingredients including lemon juice and remove from heat while grilling salmon.
Place a cast iron griddle over the grates of your grill so that the flat side is facing up and heat the grill to medium-high heat while keeping the lid closed.
Open lid and spray griddle lightly with non-stick cooking spray. Place salmon on the griddle (if your salmon still has the skin on, place skin side down first) and close grill lid. Sear for 3-4 minutes and flip to the other side. (You can easily remove the skin off the salmon at this point with a tongues.) Sear for another 3-4 minutes. Remove from the grill and place on a serving platter. Tent with foil for 3-4 minutes. Drizzle herbed garlic butter over salmon and sprinkle with parsley. If serving with pasta, reserve a little garlic herb butter to drizzle over pasta.
My family and I have been eating healthier for a few months now. I've lost (almost) 25 lbs!ReplyDelete
I love this recipe for Salmon. It's similar to the one we use, but slightly different due to the Ms Dash. I can't wait to try it! Thank you for sharing!
You have a new follower!!!
wow that salmon looks perfect love that you will eat healthy in between the holidays :-)ReplyDelete
Oh that looks delicious . . . I may buy some tomorrow, I'm so tired of turkey!ReplyDelete
This salmon is the perfect antidote from all the Thanksgiving turkey. It looks light and healthy.ReplyDelete
What a wonderful blog! That salmon is calling to me and I think I will be trying this soon on my Cuisinart Griddler.ReplyDelete
I like using my grill in the winter too Susan. Sounds like you had a great Thanksgiving, your pies are beautiful:@)ReplyDelete
Beautiful salmon. We used a wire rack to hold our salmon...easy to flip, on the grill. This looks like a clever way to grill lots of things. I see you use Lawry's seasoned salt. I use it a lot...on my prime rib, roasted chicken, etc. Something I learned from my mother who was a restaurant cook. Yikes!! 21 degrees in Milwaukee. Keep warm.ReplyDelete
Brilliant! I think this is such a smart and delicious way to serve salmon. We are having Salmon on Tuesday, and I'm trying this. Your sauce sounds fabulous too. Thanks for making my Tuesday night dinner a little more easy and delicious.ReplyDelete
I'll make sure I mention this on my Tuesday menu and link back to this post.
what a wonderful way to prepare and serve salmon! The salmon not only looks beautiful, but must have added another element to the flavor. Serving it over pasta only adds to the dish!ReplyDelete
The pies and horizon are gorgeous too Susan..ReplyDelete
I eat salmon..fish..3 times a week at least..it's flaky..melts in your mouth:)
I like your grill too..
Susan have you tried in the oven? So easy..no smell..just whatever you put on.. 400 degrees ..20-22 mins..depending on how well done you want it.. drizzle evoo..s and p..some herbs.. I like poached too..but then I find you smell the fish more..
At W-S a chef was cooking some on a pan on the stove..it was delish..but you could smell it..his rice accompaniement had an asian inspired taste/w/ a touch of sesame
oil..as his salmon did.. Both Jacques and I loved it..again..both melted in your mouth.
Your pies are beautiful!!!ReplyDelete
This salmon looks amazing! Love the idea of grill topper!ReplyDelete
That sunset had to be the perfect end to a Thanksgiving Day!
This salmon dish looks delicious!!!....but even pumpkin and apple pies!!! Have a beautiful week...ciao FlaviaReplyDelete
What a great idea, I nevee thought to use the cast iron griddle on the grill! We grill all winter, too. I gave it away because I never used it. DUH! Your salmon looks fantastic, I have to get a new one now!ReplyDelete
I love salmon just about any way I can get it, and this sounds great!ReplyDelete
It looks lovely, Susan, but no salmon eaters here!ReplyDelete
Hope you have recovered, I thought of you while trying to take a pic of all 4 of them together. VERY difficult!
Another lovely dish!ReplyDelete
Love the salmon recipe. Vanja has just informed me he would like to do a lot more fish - at least twice a week. I am happy about that. It is so nutritious, delicious, and easy to prepare. He finds it not so filling, but he is learning to eat more veggies, too. :) :)ReplyDelete
Your pies look deadly. Do you make the lines inside of the maple leaves yourself, of did you get the cutter with the lines. I would love to see a photo of your cutter. It is the perfect size. Where did you get it?
Susan your salmon looks cooked to perfection! My gas grill is also right outside my door :)ReplyDelete
Your pies look scumptious! All our Thanksgiving leftover are officially finished.
Had not linked the odor with my disinclination to cook fish. I should haul my grill closer to the door and do the same. The crunchy outer skin with the tender inside sounds delicious. What beautiful pies to accompany your sunset watching!ReplyDelete
We love salmon and pasta. This is such a healthy way to eat them. I can almost guarantee, this will be seen at my house, soon. I have already printed the recipe.ReplyDelete
Thanks for having such a lovely blog.
Hubby and I are trying to include more fish in our diet- this salmon sounds delicious!ReplyDelete
I hate to cook salmon inside because of the smell too...I think most people are afraid to grill fish because the think it will get stuck to the grill or fall through...so the griddle is a great idea.ReplyDelete
Mmm I like the idea of cooking light until christmas. Damage control. Crucial.ReplyDelete
Salmon is far and above my favorite fish! I wish I could find it at less expensive prices here cause I would make this in a heartbeat!
Such a beautiful meal.ReplyDelete
That looks so good! I am really getting turkied out... on day 4 with more to go... the salmon would be a happy respite. I always grilled out in the winter (the ex hated it) even when it was frigid cold... the smell of grilled fish is the best... great recipe, Susan!ReplyDelete
Good morning, Susan. Happy belated Thanksgiving!ReplyDelete
Salmon is a favorite of ours too, and just like you, we love to grill all year. We lived in MN for 7 years - used to keep a path shoveled from the back door to the grill.
I adore the salmon...and the sight of your golden crusty and succulent salmon steak just make me salivate!ReplyDelete
Thank you again, for your wonderful and gracious comments!ReplyDelete
Monique, my J will only eat it grilled, unfortunately, and he must have that sauce - LOL!
Valerie, the pastry leaf cutters are from Williams Sonoma and yes, they do make the vein indentations. The fall cutters are on sale right now!
great tip! where do you buy your salmon from?ReplyDelete
Hi Vittle Me This! This could be an entire forum topic :) Honestly, my husband and I love the Norwegian-raised salmon from Sam's Club and I'm not being paid to say that! I've tried wild-caught Alaskan and Steel-head varieties, which I know that are better, health wise, but the Norwegian is always our favorite for taste. We only eat it 2 or 3 time a month so I feel it's alright.ReplyDelete
What is your thinking on this?
I'm updating this comment to say that I now only buy wild caught Alaskan salmon, if at all possible. My favorite now is King Salmon, when available, otherwise Coho, if I can't get King. Copper River is amazing, when available.Delete
I agree, I don't like the smell of fish in my kitchen and house either! Great idea to cook it outside on that griddle and the seasoning is just perfect and simple to boot!ReplyDelete
I laughed when I read your latest post. We grilled salmon yesterday too because we were so tired of MEAT. I love your idea of placing the salmon on a cast iron grill. The sear is fantastic. The sauce looks delicious too.ReplyDelete
We are ready for a lighter meal and this sounds just right! I'll have to look for the Norwegian raised salmon at Costco.ReplyDelete
Thnks for sharing with us another wonderful recipe dear Susan,this salmon looks so tasty! A hug...ReplyDelete
Susan, I love salmon with a crispy crust too, and the only way it would look better is if it was right in front of me.ReplyDelete
I cook salmon indoors, in a cast iron grill pan because I hate grilling outside. But I'm going to pass on your idea to the man.
Beautiful pies and sunsets. I love this time of year!
I love salmon too even the smell. Yours is perfect. Before I forget, thanks so much for your salmon appetizer recommendation for the wedding. Will let you know how it turns out.ReplyDelete
How do you make those beautiful pastry leaves on the pies, they look wonderful.ReplyDelete
What a gorgeous salmon dish...salmon has always been my weakness, love it.ReplyDelete
And love the photos of your pies :)
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