Total Time
25mins
Prep 10 mins
Cook 15 mins

This recipe is easiest on the grill. We serve this excellent fish with glazed vegetables and pilaf, while topping off the meal with a sweet white wine and lemon sherbet.

Ingredients Nutrition

  • 2 lbs salmon fillets, skin removed,thawed,rinsed and dried
  • 2 tablespoons butter (about 2 condiment packets)
  • 12 cup lemon juice (about 8 condiment packets)
  • 12 cup honey (about 8 condiment packets)
  • 2 teaspoons salt
  • 14 teaspoon black pepper
  • 14 teaspoon paprika
  • 14 teaspoon shrimp boil seasoning
  • 14 cup honey mustard dressing (about one salad serving packet)

Directions

  1. Use doubled, heavy aluminum foil cut into large 2-foot rectangle.
  2. Spray foil with cooking spray.
  3. Dust foil with a pinch of each seasoning.
  4. Place equal portions of the fish fillets on foil pan.
  5. In a saucepan, melt margarine.
  6. Add lemon juice, honey, salt, pepper, and spices.
  7. Stir to blend well.
  8. Fold the foil around the filets like a pan side to keep juices from draining.
  9. Crimp corners of rectangle to seal.
  10. Pour honey butter mixture over the fish, sprinkle with paprika, and shrimp seasoning.
  11. Place on medium hot grill.
  12. DO NOT TURN THE FILETS WHILE COOKING!
  13. Cover with a second loose piece of foil to steam top of fish and grill for 8-10 minutes.
  14. Remove foil and grill for 4-6 minutes more until top of fish is firm.
  15. Puncture foil bottom with skewer or fork in two or three places to drain excess juices into the fire.
  16. USE CAUTION AND AVOID FLARE UPS!
  17. Check filet bottoms with spatula.
  18. Grill for 2-4 minutes more to give the bottom of the filets a deep golden crust.
  19. Fish should flake easily when done.
  20. Remove from foil with non-stick spatula.
  21. Serve filet slices with honey mustard dressing drizzle.

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