It’s hard to say which of these two salmon recipes is the best because both are delicious. The bonus is that each one is pretty simple to prepare. Just a few minutes before I sat down to type this, we had a meal of salmon cooked using the first recipe. We’ve had it a number of times and it is a treat to cook and to eat. Either recipe can be done on the barbeque, or in the oven. Both call for 1 to 1-1/2 lbs of salmon and can be adjusted for more or less. __________________________________
Either recipe can be easily cooked and served in piece-sized tinfoil tubs with 1/2-inch sides, which can go right onto the plate. This also allows fish pieces to be cooked for different times to accommodate the preferences of those you are cooking for. Be aware that fish is really easy to overcook and dry out, but some insist that it be done that way.
Fresh lemon juice sprinkles and a chilled white wine round out either of these preparations.Salmon, twice as good
Ingredients
Instructions
RECIPE #1
Mix the above ingredients together to form a sauce.
Line a cookie sheet or flat pan with tinfoil. Lay out the salmon pieces and brush the sauce on. RECIPE #2
Line a cookie sheet, or shallow pan with tinfoil, or spray PAM on barbeque grate.