I was in the store and I was getting turkey breasts and I thought about getting a hunk of salmon to do on the grill. There were fillets and there were smaller slabs. I opted for a smaller slab and proceeded to prepare it for broiling. Then, I changed my mind and decided to grill it.
- 1 slab of salmon
- 1/4 cup sliced Vidalia onion
- 1 teaspoon Johnny's Hunter Blend, seasoned salt
- 1/2 teaspoon cracked black pepper
- Turn grill on to highest temperature.
- Lay salmon on aluminum foil. Sprinkle with seasoned salt. Sprinkle with black pepper. Lay onion slices across entire fillet.
- Place on grill. Set timer for 20 minutes. Check fillet for flaking. Cook 10 minutes more. Take off grill. Eat.
I took a paper plate and laid a piece of aluminum foil on it, and placed the piece of salmon on the foil. Then, I sprinkled the surface of the salmon with Johnny's Hunter Blend seasoned salt. A couple squeezes with the black pepper grinder and some slices of Vidalia onion and my fish was good to go.
By this time, the grill had managed to heat up to 350 degrees. It's an electric grill, so we keep it out in the garage and turn it on when the mood strikes us.
I carried the fish out to the grill and slid the foil off the plate onto the grill. I covered the grill and let it grill for 20 minutes. Came back out and the temperature was almost 150 degrees. It was already starting to flake, but it was still a little damp on the top, so I set my timer for another 10 minutes.
When I came back, it was nicely dry on the top and I removed it from the grill and brought it back into the house. It was delicious. I sat down and kept taking samples off. Yes. I ate half of it. Now I'm full. Tomorrow I will eat it with crackers or something.
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