Recipe Index

← Back to the list

BBQ Salmon


Fish falls into the "other" category, not always part of barbecue contests. This one earns the name barbecue for its marinade and relatively slow covered cooking.

Wine suggestion: Pinot Noir with salmon may be a truism, but it's never more true than when pairing a good fruity Pinot Noir with this slightly smoky, spicy version. Try an Oregon Pinot Noir from the superb 1998 vintage.

American/New American
Number of Servings
Serves 4
8 large cloves of garlic, finely chopped
1 teaspoon salt
1/4 cup finely chopped fresh parsley
2 tablespoons minced sun-dried tomatoes
1/4 cup olive oil
1 11/2-pound salmon fillet
Sprinkle garlic with salt in shallow dish; mash together with blade of knife. Combine with parsley, sun-dried tomatoes and olive oil in bowl; mix well. Let stand, covered, in refrigerator for 8 hours or longer. With sharp knife cut 2 lengthwise slits into but not through salmon skin. Spread half the garlic mixture over fillet and into slits. Place salmon skin-side down on greased grill rack in covered grill. Grill with lid down over low heat for 10 to 15 minutes; spread with remaining garlic mixture. Cook with lid down over medium heat for 15 more minutes or until fish flakes easily.
Edit Module