Grilled Mesquite Salmon
The Salty Owl Co.www.thesaltyowlco.comThis mesquite grilled salmon is smoky, buttery and topped with lightly sautéed sweet corn and zucchini. Cooked skin-side down over indirect heat, the salmon stays tender and flavorful while the seasonal vegetables make it a fresh, colorful summer dinner.
Servings: 4
Ingredients
- 1 lb wild salmon fillet deboned
- 1 tbsp. Kirkland Sweet Mesquite Seasoning
- 1 tsp. Lawry's Garlic Salt
- 1 medium zucchini sliced in 1/4 inch thick half circles
- 3 ears corn husked, corn cut off cob
- 5 tbsp. butter room temperature
- salt and pepper
- lemon wedges for serving
Instructions
- Fire up the grill. If using charcoal, set up an indirect heat cooking area.
- Rub butter gently over salmon fillet. Season salmon evenly with Kirkland Sweet Mesquite and Lawry's Garlic Salt. Place skin side down on grill over indirect heat. Close lid and let cook for about 6-8 minutes. Meanwhile, in a pan over medium heat, add butter, let melt, then add zucchini and stir for a minute or so. Add corn and cook until just warm. Remove from heat, season with salt and pepper. Check salmon, depending on thickness, you may need to cook another 6-8 minutes. Press finger gently on salmon to see if it starts to flake. If it doesn't flake at all, continue cooking, but check back every minute - salmon cooks quick! You are looking for 120 degrees for medium rare, which is what you want to remove salmon at because it will continue to cook. Serve corn and zucchini over salmon with lemon wedges.