This easy technique for cooking Barbecued Salmon can easily be transferred to any other freshwater fish.
The tin foil, with the slits cut in, allows the fish to barbecue, but also makes it easy to turn and prevents it from falling though.
The trick to tasty Barbecued Salmon, is to just cook it until it is done. Then it will taste buttery. The time to take it off, is when the white creamy stuff just starts to appear. It is a protein called albumin and if you leave it too long after the albumin appears, you will overcook the fish.
Enjoy!
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.  | |
Quick Tartar Sauce
Ingredients
- 3/4 cups mayonnaise
- 1 Tbsp dill relish (regular green relish will do, but the dill relish is the best)
- 1 - 2 Tsp prepared horseradish
Note
This easy tartar sauce is made with ingredients that are always in the fridge....a simple solution for take-out fish and chips, grilled or fried or baked fish dinners!
Directions
| Mix all the ingredients together and serve immediately. | |