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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 4 |
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If you are a little nervous about flipping the salmon over during grilling, the filets may be cooked skin-side down for about 4-5 minutes with the grill top kept down while cooking, or if you grill a lot of fish, invest in a long handled grilling cage which locks the fish in securely on both sides and makes flipping the fish a breeze! Ingredients:
1/2 cup favorite tangy barbecue sauce |
1 lemon, juice of |
1 lemon, zest of |
1/2 teaspoon cumin |
1 tablespoon soy sauce |
3 tablespoons chopped fresh cilantro |
2 lbs salmon fillets (skin on) |
salt and pepper (optional) |
Directions:
1. In a small bowl combine the BBQ sauce, lemon juice, lemon zest, cumin powder, soy sauce and cilantro.
2. Rinse the salmon filets under cold water and pat dry with paper towels.
3. Brush the filets with just enough mixture to coat the outside of the filets.
4. Reserve the rest of the sauce to brush on salmon when grilling.
5. Let the salmon rest at room temperature for 15 minutes.
6. Generously oil/grease the grilling grates.
7. Grill the filets flesh side down over medium heat for about 3-4 minutes.
8. Carefully turn the salmon filets over.
9. Brush with remaining sauce/marinade, continue to cook for another 5-7 minutes or until desired doneness.
10. Season with salt and pepper if desired.
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