Michael’s Grilled Salmon (slightly altered)

Michael Kiriazis, Oregon
Traeger Cookbook

 
4 to 5 lb. Salmon fillet
Salmon Paste:
1 cup parmesan Cheese,
   Shredded or grated.
¼ cup olive oil
½ cube butter
3 Tablespoon lemon juice
3Tablespoon sour cream
1 teaspoon black pepper
1 Tablespoon fresh chopped garlic
Mix fish paste ingredients together.  Set in refrigerator for ½ hour in order to “set up”. 
 

Remove mixture from refrigerator and gently spread over the meat side of the fillet. Start your grill on high, place salmon on grill meat side down. Cook approximately 20 to 30 minutes, or until fish turns from bright to pale in color.  Spread turns slightly brown.  Gently remove fish using 2 spatulas and serve immediately. Serves 4 people.

27 October 2008 | Recipes | Comments