Directions

Fresh Silver “Coho” Salmon (1.5 to 2.5 pounds)
Heavy-duty aluminum foil (18-inches wide)
High-heat cooking spray
Oil (olive, canola or grapeseed)

SEASONING OR SPREAD OF CHOICE (recipe below)

Heat grill to medium-high (400°F). Spray-coat dull side of aluminum foil (18-inch wide sheet, cut 4” longer than salmon side). Pat dry silver or coho salmon with paper towel. Brush both sides of  fish with oil and place on foil (skin side down). Bring long sides of foil together and fold over several times to seal; roll up short ends to form a packet. Place packet, seam side down, onto grill grate and cook 8 to 10 minutes.

Remove packet from grill, open, and add seasoning of choice (below). Crimp loosely to close, and return to grill (seam side up). Cook an additional 8 to 10 minutes, just until fish is opaque throughout.

Silver Salmon Seasoning Recipes

ASIAN SEASONING (pictured):
2 Tablespoons each: white miso, seasoned rice vinegar, slivered fresh ginger,
sliced green onions, sliced onions.
Salt, to taste, just before serving
OR
2 Tablespoons each white miso and lemon juice
1 Tablespoon chopped chives
1 teaspoon each sesame oil and red pepper flakes
1/2 teaspoon ground ginger
Salt, to taste, just before serving

ADOBO SPREAD:
Juice of 1 lime half
2 Tablespoons chopped canned chiles in adobo sauce
2 teaspoons chopped fresh thyme
1 teaspoon packed brown sugar
Sea salt, to taste, just before serving
1/4 cup chopped parsley or cilantro, just before serving

Squeeze lime juice onto salmon. Blend canned chiles, fresh thyme and brown sugar. Spread over cooked side of salmon; close packet lightly and return to grill and cook an additional 8 to 10 minutes, just until fish is opaque throughout. Season with sea salt and ¼ cup chopped parsley or cilantro just before serving.

MEDITERRANEAN SEASONING:
2 Tablespoons each fresh lemon juice and olive oil
1 teaspoon each garlic salt and Dijon mustard
1/4 teaspoon fresh ground pepper or chili flakes
1/4 cup chopped herbs: choice of fresh dill, parsley, summer savory, chervil or lemon-thyme
2 green onions, chopped OR 2 Tablespoons chopped chives

THAI SEASONING:
Juice of 1 lime
2 teaspoons Asian chili-garlic sauce
1/4 cup chopped cilantro
1/2 teaspoon each sea salt and brown sugar

SOY-HONEY SEASONING:
Juice of 1 lime
1 Tablespoon honey
2 Tablespoons soy sauce
2 teaspoons wasabi powder or 1 teaspoon wasabi paste

Recipe Courtesy of ASMI

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