Do you constantly overcook your salmon? The Island Grillstone™ makes it almost impossible to barbecue a dry salmon. No tinfoil required.

  • AUTHOR: Gary House
  • PREP TIME: 15 mins
  • COOK TIME: 20 mins
  • TOTAL: 35 mins
  • SERVES: 5
 

Ingredients

  • Fresh Herb Seasoning Salt
  • 2 Parsley stalks,finely chopped
  • 4 Sage leaves, finely chopped, (leaves removed from stem)
  • 2 Thyme stems, finely chopped, (leaves removed from stem)
  • 2 Rosemary branch, finely chopped, (leaves removed from stem)
  • 1 Marjoram stems, finely chopped, (leaves removed from stem)
  • 1 Cup Fine sea salt (16 tbs)
  • 1 Tablespoon Lemon zest(Zest of 1 lemon)
  • Other Ingredients
  • Fresh Herb Seasoning Salt
  • 1 Lemon, sliced and halved
  • 3 Pound,Salmon fillets tail and belly fat trimmed (Fresh Atlantic One)
  • 6 Tablespoon olive oil(Divided)
  • 2 Japanese eggplants, ends trimmed and eggplants quartered lengthwise
  • 6 Lettuce leaves(For Serving)

Directions

    GETTING READY
  1. Preheat the grill to about 350 F.
  2. Score the fish 1 inch apart as seen in the video.
  3. MAKING
  4. For making fresh herb seasoning salt, clean and finely chop the herbs together. Add salt and lemon zest to it and mix it well.
  5. Insert one lemon slice into the scored areas of the fillets, as seen in the video.
  6. Drizzle olive oil over the salmon. Sprinkle some fresh herbs over the fish. Set it aside. Repeat the same with the eggplants.
  7. Grease the grill evenly with oil. Place the eggplants and salmon over the grill as shown in the video.
  8. Cook them covered. Turn the eggplants midway to get grill marks all over. Pull the eggplants when it is al dente, almost after 6 minutes.
  9. Let the salmon cook a little further. Pull it out when done.
  10. SERVING
  11. Place the salmon on a bed of lettuce leaves. Serve it with grilled eggplants.
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Grilled Salmon Filets
 
 

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