Herb Grilled Salmon

  • vegetable oil spray
  • 1 1/2 lbs. boneless salmon fillet
  • 1/2 lime
  • 2 T. white wine
  • 1 tsp. mayonnaise
  • 1/2 tsp. kosher salt (optional)
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. lemon pepper
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried basil
  • 1/2 tsp. dried dill weed
  • 1/4 tsp. Hungarian sweet paprika


Preheat grill to high heat. Make a tray out of a double-length of heavy duty foil large enough for the salmon filet, by folding a long piece in half and folding up all four sides. Spray the entire inside of the foil tray liberally with cooking spray. Place the foil tray on a platter or a metal tray to transport to the grill. Place the salmon filet in the foil tray skin-side down (or bone-side up if skinned).

Squeeze lime juice over salmon and sprinkle with white wine. Spread top of salmon with the mayonnaise. In a small bowl, mix together kosher salt, onion powder, garlic powder, lemon pepper, oregano, basil, and dill weed. Sprinkle the mixture evenly over the top of the salmon, then top with the sweet paprika.

Place baking pan with foil tray on hot grill. Transfer the foil tray to the hot grill. Cook in a hot covered grill for 10 minutes per inch of thickness of the fish filet. Do not overcook. or it will be dry and unpalatable. Turning is not necessary. Salmon is done when it turns a light pink color throughout and feels firm when pressed gently with the back of a fork. Whitefish is done when it turns opaque. This method works best with large thick filets. Use a spatula to left salmon away fro the skin to serve. Garnish with lime slices if desired.