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Lake Michigan Charter and Guided FishingBack to All Recipes | View PrintableBarbecued Salmon with Herb Mayonnaise This easy recipe is so simple to make. The mayonnaise keeps the salmon moist while barbecuing. 1 1/2 to 2 pounds salmon fillet 1/3 cup mayonnaise (light or non-fat) 2 tablespoons fresh lime juice 1/4 teaspoon chopped fresh herbs of your choice Coarse salt and coarsely ground black pepper to taste Preheat barbecue grill. Wash salmon and pat dry. Place salmon fillet (skin side down) onto a large piece of aluminum foil. In a small bowl, with a wire whisk, combine mayonnaise, lime juice, and herbs until smooth; spread over top of salmon. Sprinkle lightly with salt, pepper. Place salmon (with aluminum foil) onto hot grill. Cover barbecue with lid, open any vents, and cook 8 to 12 minutes or until a meat thermometer registers an internal temperature of 145 degrees F. (salmon will be slightly opaque in thickest part). NOTE: During this time the salmon continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the grill) and the juices redistribute. Carefully remove salmon from grill and transfer onto serving platter and serve. Approximately cooking times for salmon: 1/4 to 1/3-inch - 3 to 4 minutes 1/2 to 3/4-inch - 4 to 6 minutes 1 to 1 1/2-inch - 8 to 12 minutes Makes 4 to 6 servings. |
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