Recipe Number: 1214008965
Contributor: C.L.Button
Rating: Recipe Unrated
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Serves:
10 (whole fish)
Calories Per Serving: who care
Preparation Time: 5min
Difficulty: Average |
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| Ingredients: |
1 whole Salmon (8-12lbs)(skin on)
1/4 cup Lemon Pepper (no salt added)
1/2 cup Raspberry Marg mix
1/3 cup Olive Oil |
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| Cooking
Instructions: |
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Halve the Salmon leaving the skin on. Brush down both pieces/sides with the oil. Mix up the LP & Rasp in a bowl. Fire up the grill and get it pretty hot. Lay on the fish, skin side down. Leave for 3-4 min or until the skin gets crisp. Turn the grill away from the heat if you have a charcol grill OR if you have a gas grill lift the fish(use 2 spatulas) to an upper rack and lower the heat. Pour or brush on the LP/Rasp mixture to the flesh side only. Close the lid & let cook for about 15 to 20 min then remove to a serving platter. This will not be an easy job as the fish will try to fall apart. |
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| Serving
Suggestions: |
| I grill whole Red Peppers & halved Fuji Apples to serve with this. I also whip up a wilted Spinich Salad with a Maple Bacon/Vinegar Dressing. |
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| Additional
Comments: |
You can smoke this dish as well but the grill crisping the skin seems to work best.
I'm sure this recipe will work for more than just Salmon but I have not tried it. |
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