Get outside for the last enjoyable parts of summer! Chef V founder Veronica Wheat created this BBQ salmon recipe as the main course of a special outdoor meal for her husband Brandon.
Serving Size: 2 People
Ingredients
- 2 salmon fillets (6 oz.)
(skin on preferred)
Marinade
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp organic honey
- 2 tsp Dijon mustard
- 2 cloves garlic minced
- 1 tsp paprika
- 1 tsp salt
- 1/4 tsp pepper
Directions
Marinate the salmon in the sauce for 30 minutes on the counter. Then, slap the non-skin side down on a bbq grill heated to 375 degrees.
Cook for 3-5 minutes and flip to the skin side with a large spatula. Cook an additional 3-5 minutes depending on the thickness of the salmon and how much you like it done. I personally like it medium rare and under cooked. I can't stand dry over done salmon. You can always add it back to the grill if need be, but not the reverse.
Serve with a salad, rice, sweet potatoes, or any side you desire.
