Best Lemon Pepper Grilled Salmon Recipes

GRILLED DIJON-LEMON PEPPER SALMON

Grilled Dijon-Lemon Pepper Salmon image

The fresh and bright flavors of this lemon pepper salmon come through beautifully in this light grilled dish!

Provided by SunnyDaysNora

Categories Seafood Fish Salmon

Time 2h15m

Yield 2

Number Of Ingredients 8

Ingredients

¼ cup Dijon mustard
2 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons lemon pepper
2 teaspoons dried dill weed
1 teaspoon ground black pepper
¼ teaspoon garlic salt
2 (6 ounce) salmon fillets

Steps:

Combine mustard, olive oil, lemon juice, lemon pepper, dill, black pepper, and garlic salt in a resealable plastic bag; add salmon. Gently coat salmon with the marinade. Place sealed bag in refrigerator; marinate about 2 hours.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Cook salmon skin-side down on the grill, 3 to 4 minutes. Flip and cook until fish flakes easily with a fork, or to desired degree of doneness, 3 to 4 minutes more.

Nutrition Facts : Calories 408.2 calories, Carbohydrate 10.1 g, Cholesterol 74.7 mg, Fat 23.5 g, Fiber 0.8 g, Protein 36.4 g, SaturatedFat 4 g, Sodium 2434.2 mg, Sugar 0.9 g

LEMON PEPPER GRILLED SALMON

Lemon Pepper Grilled Salmon image

I tasted this at one of the taste-test booths in Costco when I lived in California. They were promoting their frozen salmon fillets - which are the only frozen fish I have even tasted that I enjoyed (thaw first). This is a really simple, yet tasty recipe for nights when you are too lazy or tired to do much else. You may certainly use fresh salmon, which is what I usually do. The type of salmon fillets you want are the ones cut from the side of the fish into thick strips (as opposed to the horseshoe-shaped type).

Provided by HeatherFeather

Categories Savory

Time 42m

Yield 7 serving(s)

Number Of Ingredients 6

Ingredients

1/4 cup lemon-pepper seasoning, blend to taste
2 tablespoons extra virgin olive oil
2 -3 fresh garlic cloves, crushed
7 (6 ounce) salmon fillets, deboned, skinless
1 -2 lemon, cut into wedges
fresh parsley, to garnish (optional)

Steps:

Make a paste of the lemon pepper salt, olive oil, and garlic.
Rub some of the paste onto each salmon piece, as much or as little as you prefer to taste.
Cover and chill 20 minutes (don't let sit too long or the salt will start to cook the fish).
Grill (medium heat) or broil (high) until salmon is cooked through to your liking- it should be just starting to flake and it should look like milk is starting to seep out of the fish.
The time will vary,especially if you use an outdoor grill, but roughly 7-12 minutes or so is a good guess.
Garnish with a bit of fresh parsley and serve with lemon wedges on the side to squirt on each piece as desired.

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