Bring on the Southwestern flavor with this hot-grilled mesquite salmon
recipe. The fillets are first marinated in a lemon - lemon pepper - cilantro marinade before hitting the heat.
If you're not a fan of cilantro (and I know a few people that hate it), it can be deleted from the recipe with no problems. It can be totally left out, or another herb or spice can take it's place. Try thyme or marjoram, or even just a few red pepper flakes. This recipe can be flexible.
Mesquite Smoked Lemon-Cilantro Marinated Salmon Fillets
Wow, that's a long name for a recipe!
2 pounds of salmon fillets, skinless
1/4 cup lemon juice
1/4 cup water
2 teaspoons lemon pepper
1/2 teaspoon black pepper
2 tablespoons fresh cilantro, chopped
1/4 cup vegetable oil
Combine the lemon juice, lemon pepper, water and black pepper. Whisk in the oil. Stir in the cilantro and pour over the salmon fillet, in a plastic food storage bag or Tupperware container.
Marinate the salmon for 1 to 2 hours, turning a couple times so it's evenly seasoned.
Set up your grill for indirect cooking, with the lit burners on high. Get some mesquite smoking, either by putting chips in a smoker box, or placing a foil wrapped chunk of the wood over a burner. When it begins smoking, place the marinated salmon fillet on the cooler part of the grill and shut the lid.
Give the fillet 4 to 6 minutes of smoking time, then check to see if it's done. Remove it when the salmon flakes with a fork.
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