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Place salmon filets in a gallon size zipper seal bag. Pour 1/2 cup dressing over filets and turn the bag to coat the pieces well. Set aside 1/4 cup dressing for basting. Cover and refrigerate for 30 minutes or longer. Drain, discarding marinade. Grill salmon over medium coals, skin side down, for 15-20 minutes or until fish flakes easily with a fork. Baste occasionally with reserved dressing.
Source: I like to try different salad dressings as marinades, and this is one of my favorites.
By Rachel's Mom from Wilkesboro, NC
Use your George Foreman grill, and it only takes 5 minutes (or less if the salmon is thinner). I season with a little garlic, onion powder, and some lemon pepper - delicious!
By Jana from Eden, NC
Thaw in refrigerator. Brush fillets with lemon butter and sprinkle with dill. Broil 6-8 minutes in an oven broiler. Serve with the following, if desired.
Melt butter. Remove from heat and blend in flour. Return to heat. Stir and cook a few minutes. Gradually pour in chicken broth, stirring constantly until thick. Slowly blend in cream and wine. Season to taste. serve immediately over Silver Salmon Fillets.