Barbecued Salmon or Halibut
Print recipe| Serves | 4 |
Ingredients
- 2 Medium-sized salmon or halibut fillets
- 1 Tsp favourite fish seasoning (I like Chef Paul Prudhomme's Magic Seafood Magic Blend)
- Tbsp soft butter
Directions
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Preheat the barbecue to 350 - 400 deg F. Measure out two pieces of tin foil, each large enough to hold the two fillets. Put one piece of tin foil over the other. Butter the top of the foil with the soft butter. Then poke slits in the foil, about 2 inches apart.  | |
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Season the salmon fillets with the fish seasoning.  | |
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Place the foil on the hot grill. Place the salmon skin side up on the foil. Set the timer for 5 minutes.  | |
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After 5 minutes, flip the salmon, so the skin is down on the foil. Close the lid of the barbecue and cook for 3 - 5 minutes or until you can see the white cream exuding from the salmon. If necessary, make a small cut to ensure it is just cooked.  | |
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Serve one half fillet per person. It may be served with Tartarsauce or Strawberry Salsa. For salmon steaks or halibut steaks (see picture), follow the same recipe, except there will not be a skin side down.  | |