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Melt-in-your-mouth Salmon

Greg RicheyGreg Richey Posts: 1
edited November -1 in Seafood


• 4 eight oz. skinless, boneless Salmon filets
• 1 lemon
• 1 lime
• 2 Oz Extra Virgin Olive Oil
• Tony Chachery"s Cajun spice (red & yellow container)
• Paul Prudomme"s Poultry Magic (green label)


Wash filets and drain on paper towels. Pour oil in small sauce pan, and squeeze the juices from the lemon and lime in. Barely bring to a boil and remove from heat, cool down a bit. Sprinkle the Tony Chachery's on one side and Paul Prudomme's on the other side of the salmon. Place in a lasagna pan, paint the oil mixture on the filets, and pour the remainder over them. Cover with plastic wrap and marinate in the refrigerate 1 - 2 hours.

Bring Egg up to 300. Spray fish grill with Pam or similar product. Add Jack Daniels and Applewood chips to coals. Cook salmon approx. 12 minutes per side and test for doneness (I press on the fish with my finger to test). Do not overcook.


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