The Best? Well, even my hubby that doesn’t like seafood loves this salmon! Fresh salmon is glazed with layers of flavor before being grilled in foil until it is flaky tender. This is the only recipe for fish I’ve ever seen him enjoy, and even request! Served with brown rice & grilled zucchini, this is the perfect summer meal!
I enjoyed eating a variety of seafood growing up, whether it was lobster or shrimp at my favorite restaurant, catfish from the store, or fresh caught Rainbow Trout from a lake on a family camping trip. In college, I became friends with a number of people that were from Alaska and all worked in the fishing industry in the summer. That is the first time I can remember eating salmon, and I liked it. It helps when you are introduced to a food by people that have cooked it a lot!
Fast forward a few years and my dear friend Corey had my hubby and I over for dinner and served this salmon. I was skeptical, because I am NOT a mayo lover. My hubby was skeptical, because he is NOT a salmon lover. This dish won us both over! We’ve adapted it a bit over the years and declare it perfect every time we serve it, which isn’t often enough, according to my 9 year-old!
This “recipe” is unlike most recipes I’ll share on my blog, in that I’m not including measurements. Given the wide variation is size, servings, etc. of salmon, I feel like it would be better to simply walk through the steps and ingredients and then you just use what you need to cover all of the salmon you are cooking for your family or guests.
You start by taking your de-boned salmon fillets and cutting a few slits in them to fill with honey. Next you squeeze fresh lemon juice over all the salmon. Then you spread mayo all over, as thin or thick as you’d prefer – I prefer thin, hubby prefers thick. Last, sprinkle with sea salt, pepper, and garlic powder. If you have a gluten-free lemon pepper, that goes really good on this as well.
The salmon cooks up so nicely in foil on our gas grill, and when served, are so tender and flaky. I was so excited to serve and photograph the salmon on this new plate that my hubby brought me back from Israel! There is a little bucket in the middle, surrounded by the two fish. It definitely brings to mind the Biblical story of the loaves and fishes!
- Fresh Squeezed Lemon Juice
- Light or full-fat Mayonnaise or dairy-free Mindful Mayo
- Sea Salt
- Fresh Ground Pepper
- Garlic Powder
- Use aluminum foil, folded over for added stability, to make a “boat” shape that your salmon fillet can sit in. Spray it with cooking spray. The “boat” edges just help keep your juices from running off.
- Take your de-boned salmon fillets and cut a few slits in them to fill with honey. Squeeze fresh lemon juice over all the salmon.
- Spread a layer of mayo all over, as thin or thick as you’d prefer.
- Sprinkle with sea salt, pepper, and garlic powder.
- If you have a gluten-free lemon pepper, that goes really good on this as well.
- Grill the salmon, in the foil boat, over direct heat until salmon flakes apart easily with a fork, approximately 8-10 minutes. You won’t be flipping the salmon over!