Recipe by NorthwestGal
A simple recipe for grilled salmon seasoned with hickory smoked salt and a wonderful marinade with fresh summer kiwi fruit and assorted seasonings and herbs. For a more robust flavor, feel free to add more chopped jalapeno and cilantro. Instructions listed are for grilling, but you can broil the salmon as well. Adjust cooking time according to the temperature of your broiler and the thickness of your salmon fillets.
- 4 salmon fillets
- 1⁄2 cup olive oil
- 2 tablespoons butter, melted
- 1 tablespoon Worcestershire sauce
- 2 tablespoons lime juice
- 1 kiwi, peeled and chopped
- 3 green onions, sliced
- 3 sprigs fresh dill, chopped
- 1 -1 1⁄2 tablespoon dried rosemary
- 4 garlic cloves, minced
- 1 jalapeno pepper, chopped finely
- 1⁄4 cup fresh cilantro, chopped
- 1 teaspoon black pepper
- 2 -3 tablespoons hickory smoke salt (smoked)
Directions See How It's Made
- Add all ingredients (except salmon fillets and hickory smoked salt) in a shallow dish or gallon-size zip-lock bag. Mix the ingredients with a wooden spoon until well blended. Add the salmon fillets, and let salmon marinate 4-8 hours in the refrigerator.
- When ready to grill or broil, remove salmon from the marinade. It’s OK to have some remnants of the marinade on the salmon, but discard the excess marinade. Season both sides of all fillets with hickory smoked salt.
- Place salmon fillets on hot grill, and grill the first side for about 5 minutes. Turn once and grill or broil other side until salmon is done (about another 5-7 minutes). Cooking times can vary depending on thickness of the fillets and the temperature of your grill.