Appetizers / Cook

The Ultimate Grilled Salmon Appetizer

This week was our brother-in-law’s 50th birthday so everyone had a little surprise party for him. My husband just happened to also score a beautiful, fresh, whole, wild salmon that day. So we decided to grill it up and share it as an appetizer with cream cheese and pickled jalapeno rings on crackers. This appetizer is not a new one to our menu – I first enjoyed it years ago at a friend’s Christmas party. The only difference is that it was smoked, not grilled, so I decided to soak some wood chips to give the fish that little bit of smokey flavor.

Grilled Salmon

Whole, fresh, wild salmon
2 lemons, sliced
4 sage leaves
6 basil leaves
2 sprigs rosemary
6 sprigs of parsley
2 sprigs thyme
Oil (for coating)

Preheat grill to medium high heat. Drizzle cavity of fish with a little oil (I used grapeseed oil), then sprinkle with salt and pepper. Fill cavity with lemon slices and herbs. Score the outside of the fish skin with a sharp knife. Drizzle skin with oil then sprinkle with salt and pepper. Place fish in an aluminum foil pan. Cook for 25-30 minutes. Let rest for at least 20 minutes. Remove skin and serve on crakers with cream cheese and pickled jalapenos.

Happy Birthday!

Eat Well!


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