Submitted by: Sugar | Date Added: 21 Dec 2009
Listed in: Fish / Salmon

2 nice salmon filets, each about an inch thick
Olive Oil
Balsamic Vinegar
Lemon Juice
Sea Salt
Dried Marjoram, Basil, & Thyme
Old Bay Seasoning (1/2 tsp)
Herbes de Provence (1/2 tsp)
Grill Pan with holes (for cooking fish and veggies on grills)
PAM for Grilling

The salmon filets will be marinated overnight to give them excellent flavor, so be sure to buy your ingredients the day before.

Preparation (day before grilling):
Using a gallon size ziploc bag, add in all your dry seasonings. You'll notice that the Old Bay Seasoning & Herbes de Provence are not listed in the SparkPeople ingredients, so don't forget about them!

Next, pour in the liquids, and mix them well with the dry seasonings, by pressing your fingers together on the outside of the ziploc bag.

Now, add the salmon filets, arranging them in a single layer with the marinade surrounding them well. Squeeze out the excess air, and fold the bag over, so the salmon and marinade stay together.

Place the bag in your refrigerator, making sure the bag stays flat, keeping the salmon soaking in the marinade overnight.

Next Day - GRILLING TIME!
Prepare your grill for indirect grilling, by only lighting one half of the grill, leaving the other side unlit. Spray grill pan (with holes) with PAM for Grilling.

Place marinated salmon filets (skin side down)on the grill pan. If there are any thin places on the salmon, fold them under to make the filet the same thickness throughout.

Place the grill pan on the unlit side of the grill for indirect grilling. Close the grill cover, and let it grill undisturbed for 25 minutes. (Cook your side items while the salmon grills.)

Check to make sure the center of each fillet flakes easily with a fork. Cook a little longer if necessary, in 5 minute intervals.

Serve with veggies or salad. Enjoy!

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