Speedy Salmon Fillet

Prepare this recipe with salmon, tuna, halibut, or swordfish to create a tasty entree. For a meal that is light but satisfying, grill summer vegetables with this fish. If you enjoy fish, but aren’t sure how to prepare it, there are many more recipes for fish that you can try.


  • 1-1/2 pounds boneless, skinless fresh salmon fillets or tuna, halibut, or swordfish steaks, cut about 1 inch thick
  • 3 tablespoons lemon juice
  • 2 cloves garlic, minced
  • 2 tablespoons snipped fresh basil or 1 teaspoon dried basil, crushed
  • 1 tablespoon cooking oil
  • 1 tablespoon reduced-sodium soy sauce
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon pepper
  • Ti leaves* (optional)
  • Lemon wedge (optional)
  • Grilled summer vegetables (optional)


Rinse fish; pat dry. In a small mixing bowl combine lemon juice, garlic, basil, oil, soy sauce, Worcestershire sauce, and pepper; brush mixture over fish. If desired, place fish fillets in a greased grill basket, turning thin ends under to make an even thickness.

  1. Grill on the rack of an uncovered grill directly over medium coals. Grill fillets 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork, brushing halfway through grilling with remaining sauce. (If fish is 1 inch or thicker, turn halfway through grilling.)
  2. Serve on ti leaves, with lemon wedge and grilled vegetables, if desired. Makes 6 servings.
  3. *Note: If using ti leaves, be sure they have not been sprayed or treated in a way that would make them unsafe for contact with food. Wash them thoroughly before using. Ti leaves can be used as garnish and as wrappers for steaming and grilling food. Although they are not toxic, they should not be eaten.
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Short URL: http://www.eazykitchen.com/?p=1341

Posted by on Aug 20 2017 Filed under Non Vegetarian. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

1 Comment for “Speedy Salmon Fillet”

  1. What steaks you favor for grilling? How long do you cook (slow cooking?) and what special seasonings do you use?

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