Enjoyed eating it too! This is a recipe I found for grilling Pinks.
The boat: Create a foil "boat" to place the fish in using tin foil. Fold it up to create walls that will hold the secret sauce
The fillet: Place your fillet on the foil and squeeze the juice of 1/2 lemon to coat. Allow to sit for 10 minutes before sprinkling with either, or a combination of, lemon pepper & Johny's Salmon seasoning
The Sauce:
1 stick butter
2 cloves garlic crushed
1 Tbs ketchup
3 dashes Tabasco
1 teaspoon Worcestershire sauce
Juice from 1/2 - 1 whole lemon
Lemon pepper to taste - (approx 1/2 TBS)
combine all ingredients in a small sauce pan and melt. (great on steaks too!)
The Grill: Preheat your grill to 400*
The bath: pour the lemonny-garlicy-buttery goodness on top of the salmon.
The braise: place the foil boat in the grill and cook with the lid closed. DO NOT BURN THE BUTTER. Check after 5-10 minutes and turn down the heat to medium.
The sear: There is an argument that salmon should be seared first, then finished skin down and vice-versa. I do both and really don't care about the finer points, I know what tastes good to me. Once the fish is done to your liking slide the boat over and crank up the grill. Place the fish skin side up. A tip here is to pre-cut your fillet into manageable portions. We aren't going for presentation here, we are going for taste. Sear the fish to your liking, rotating a 1/4 turn to get those pretty grill marks. This step really firms up the fish and produces those yummy Maillard reactions. This also gives you the opportunity to scrape off the skin and baste with some sauce from the boat on the tasty grey matter.
And this is the end result of our catch.
Sent from my Phone using Tapatalk
