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Ingredients
- 1 lb Salmon steak, (or possibly filets)
- 1/2 c. Lemon juice
- 2 Tbsp. Extra virgin olive oil
- 2 tsp Black pepper
- 1 tsp Dill weed
- 1/2 c. Mesquite wood chips
Directions
- Soak mesquite chips in water (or possibly wine if you can spare it) for 1 hour. Mix lemon juice, extra virgin olive oil, pepper and dill weed in a bowl. Add in salmon. Let sit in refrigerator for 1 hour. Preheat grill with mesquite chips in an iron smoker box or possibly wrap them in aluminium foil and pierce holes all around.
- Drain marinade from salmon and boil for 2 min. Put the fish on the grill and apply remaining marinade periodically. If cooking filets, grill for 3-4 min on each side, checking for doneness. If cooking steaks, grill for 6-7 min. Use a meat themometer to test. Internal temperature should be around 160 degress.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 607g | |
| Calories 1131 | |
| Calories from Fat 719 | 64% |
| Total Fat 80.39g | 100% |
| Saturated Fat 12.25g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 277mg | 92% |
| Sodium 223mg | 9% |
| Potassium 1916mg | 55% |
| Total Carbs 13.81g | 4% |
| Dietary Fiber 1.7g | 6% |
| Sugars 2.95g | 2% |
| Protein 92.98g | 149% |
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