Shanna's Grilled Greek Salmon
Grilled Greek Salmon
4 to 6 6 ounce salmon fillets
1 teaspoon Greek seasoning + extra for grilling
1/2 stick of butter
juice from 2 or 3 lemons
vegetable oil
Melt butter, lemon juice and Greek seasoning in a saucepan until heated through.
Do not boil. Keep warm. Cut salmon steaks to the desired size. Baste the skin
side only with vegetable oil and sprinkle the flesh side liberally with Greek
seasoning. Place the salmon on a platter, cover with plastic wrap and place in
the refrigerator for 1 1/2 hours before cooking. Start enough charcoal to obtain
a very hot fire. Spray grill with vegetable oil to prevent sticking. Just before
starting to cook salmon, baste the flesh side liberally with melted butter
sauce. Cook salmon flesh side down for no more than two or three minutes. Before
turning the salmon spray or baste skin side with vegetable oil. Cook salmon skin
side down for seven to ten minutes maximum. Baste the flesh side several times,
with the basting sauce during the skin side down cooking time. Close all vents
on the charcoal broiler the last minute of cooking, for additional smoke
flavoring. Serve and eat immediately.
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