GOLDEN SALMON STEAKS
4 salmon steaks about 1 1/2-inches thick
4 tablespoons butter, melted
2 tablespoons lemon juice
1 tablespoon grated onion
1 teaspoon salt
1/4 teaspoon thyme
dash of pepper
GARNISH:
paprika
parsley
wedges from 1 lemon
Place steaks on greased grill.
Combine butter, lemon juice, onion, salt, thyme, and pepper. Baste steaks with one-half of the butter mixture.
Cook about 6-8 minutes per side or until steaks flake easily with a fork.
Garnish with paprika and parsley, add lemon wedges.
Servings: 4
4 salmon steaks about 1 1/2-inches thick
4 tablespoons butter, melted
2 tablespoons lemon juice
1 tablespoon grated onion
1 teaspoon salt
1/4 teaspoon thyme
dash of pepper
GARNISH:
paprika
parsley
wedges from 1 lemon
Place steaks on greased grill.
Combine butter, lemon juice, onion, salt, thyme, and pepper. Baste steaks with one-half of the butter mixture.
Cook about 6-8 minutes per side or until steaks flake easily with a fork.
Garnish with paprika and parsley, add lemon wedges.
Servings: 4
MsgID: 3132659
Shared by: Gladys/PR
In reply to: Recipe: Recipes for the Grill (20)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Gladys/PR
In reply to: Recipe: Recipes for the Grill (20)
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (20)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Fish, Shellfish
Main Dishes - Fish, Shellfish
- Grilled Monkfish with Cumin and Lime
- Hoisin-Lime Salmon with Asparagus Couscous (Martha Stewart)
- Pappasito's Mexican Ceviche
- Grilled Salmon with Honey Mustard Glaze
- Salt Cod in Tomato Sauce
- Skillet Tuna and Noodles (topped with browned buttered bread crumbs)
- Giovanni Shrimp Scampi
- Carrabba's Pollo Rosa Maria (repost)
- Pepita-Crusted Halibut with Blood Orange, Mango and Jicama Chutney
- Shrimp with Roasted Peppers and Feta (make ahead and freeze)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!