Prep Time: ten minutes
Yield: four servings
Total Time: 25 minutes
Ingredients:
Vegetable oil spray
1-1/2 pounds boneless salmon filet about 1-inch thick (giant finish preferred)
1/2 lime
two Tablespoons white wine
one teaspoon mayonnaise (may substitute butter)
1/2 teaspoon kosher salt (optional)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon lemon pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried dill weed
1/4 teaspoon Hungarian sweet paprika
Preparation:
Place the salmon filet in the foil tray skin-side down (or boned-side up if it is skinned). Squeeze lime juice over salmon & sprinkle with white wine. Spread top of salmon with the mayonnaise.
Preheat grill to high heat. Make a tray out of a doubled-length of heavy-duty foil giant for the salmon filet, by folding a long piece in half & folding up all sides. Spray the whole inside of the foil tray liberally with cooking spray. Place the foil tray on a platter or metal tray to move to the grill.
Place baking pan with foil tray on hot grill. Transfer the foil tray to the hot grill. Cook in a hot covered grill for ten minutes per inch of thickness of the fish filet. Do not overcook or it will be dry & unpalatable. Turning is not necessary. Salmon is done when it turns a light pink color throughout & feels firm when pressed gently with the back of a fork. Whitefish is done when it turns opaque. This technique works best with giant, thick filets. Use a spatula to lift the salmon away from the skin to serve. Garnish with lime slices, if desired.
In a tiny bowl, mix together kosher salt, onion powder, garlic powder, lemon pepper, oregano, basil, & dill weed. Sprinkle the mixture evenly over the top of the salmon, then top with the sweet paprika.
Yield: four servings
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