Welcome to Diane’s Kitchen!
One of my favorite hobbies is cooking, but when I’m on a book deadline, Master Chef Hubby Tom’s kitchen artistry shines.
Below are two of my favorite grilled salmon recipes that he knows will tear me away from my computer as soon as that smoky flavor wafts through an open window.
If you have a favorite recipe you’d like to share, let us know through our contact page. We’d love to print it here, along with a picture of you in your kitchen.
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Grilled Brined Salmon
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| 6 cups water
2 cups packed light brown sugar 1 cup kosher salt |
6 tablespoons granulated sugar
1 cup chopped fresh dill 8 (6 to 8 0z) pieces salmon fillet with skin (or one large fillet/side of salmon such as available at Costco or other markets) |
| Bring water, brown sugar, salt, and 6 tablespoons granulated sugar to a boil in a 5-quart pot, stirring until sugar is dissolved. Transfer brine to a 13- by 9-inch glass or ceramic baking dish, then stir in dill and cool. Marinate salmon, skin sides up, in brine in baking dish, chilled, 1 hour. Do not turn salmon or brine salmon longer than indicated or it will be too salty.
Prepare charcoal or gas grill for cooking. Remove salmon from brine and pat dry, discarding brine. When fire is moderate, grill salmon, starting with skin sides up and turning once, until just cooked through and skin is crisp, and meat begins to flake, about 10-12 minutes total. Note: If you are grilling one large piece of salmon—leave it on the grill, skin-side down, without turning 45 – 55 minutes. Accompaniment for this recipe and the one that follows: green salad with dried cranberries, sprinkles of blue cheese, and pine nuts, and a drizzle of olive oil and seasoned rice vinegar; and roasted baby red potatoes seasoned with fresh garlic and rosemary. |
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Author (and cousin!) Lela Gilbert’s Mexican Style Grilled Salmon
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| Large fillet of fresh salmon, preferably with skin on for grilling
Juice of three limes Additional lime for slicing into wedges for serving Schilling Mexican seasoning to taste |
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| Rinse salmon under running water. Pat dry with paper towels and lay fillet flat in 9 x 13 baking dish.
Squeeze limes over fillet. Sprinkle with Mexican seasoning and marinate in fridge for at two hours. Grill over low to medium heat for 45 minutes, depending on thickness of fillet. Slice into serving size pieces and scoop out of skin with spatula before serving. |
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