Roger Probert's Grilled Salmon


Sprinkle a Filleted Salmon with:

Onion Powder
Garlic Powder
Lemon Pepper
Cayenne Pepper
Ground Ginger

Put it on a hot grill, skin side down.

Grill until the thickest part of the fish flakes when pulled with a fork. Do not overcook. In fact, try to undercook.

Lift fish from grill with two or three spatulas, leaving skin on grill.

* It's not a bad idea to scale the fish, since contact with the flames can impart a possibly undesirable additional flavor.

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Last Updated on 08/21/05
By Richard Pellessier