Recipe by Paris D
Modified from yummly.com
Top Review by Outta Here
Sorry, this didn't work for us. The liquid smoke covered all of the other flavors (and I even cut the amount in half). And after 2 hours, I found the citrus in the marinade had started to "cook" the fish. The marinade itself was interesting and I may try it again on chicken. And if I was to do the salmon again, I would eliminate the liquid smoke, since it overpowered, and just let the grill smoke do it's thing. Made for ZWT8.
- 4 salmon fillets
- 118.29 ml olive oil
- 29.58 ml butter, melted
- 14.79 ml Worcestershire sauce
- 29.58 ml lime juice
- 1 kiwi, peeled and chopped
- 3 green onions, sliced
- 29.58 ml rosemary, fresh
- 4 garlic cloves, minced
- 1 jalapeno pepper, finely chopped
- 59.14 ml cilantro, fresh, chopped
- 4.92 ml black pepper
- 29.58 ml hickory liquid smoke
Directions See How It's Made
- Add all ingredients (except salmon fillets and hickory smoke) in a shallow dish or gallon-size zip-lock bag. Mix the ingredients 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 smoke.
- 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.