How to Make Yummy Lemon Pepper Plank Grilled Salmon

Lemon Pepper Plank Grilled Salmon. Add lemon juice, olive oil, garlic, parsley, salt, and pepper into bowl and mix well. Place salmon fillets on soaked plank, sprinkle with salt and pepper and place lemon slices on salmon. Place the salmon on the soaked plank and sprinkle with salt (in moderation) and lemon pepper.

Lemon Pepper Plank Grilled Salmon Sprinkle the salmon with the seasoned salt and black pepper. Crimp the sides of each foil packet together to tightly seal. Meanwhile, mix oil, garlic, dill, salt, pepper and lemon zest; rub over salmon and into scored areas to coat. You can have Lemon Pepper Plank Grilled Salmon using 8 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Lemon Pepper Plank Grilled Salmon

  1. You need of wood plank.
  2. It’s of salmon filet.
  3. It’s of olive oil.
  4. Prepare of lemon juice.
  5. Prepare of minced parsley.
  6. It’s of crushed garlic.
  7. You need of salt.
  8. Prepare of black pepper.

Arrange lemons on grill and place salmon fillets on top. For the lemon pepper: Season with a sprinkle of salt, then add plenty of freshly ground black pepper. Find gluten-free, heart-healthy, vegetarian, vegan, Instant Pot, slow cooker, sheet pan, seafood recipes, and more. Or if you're simply looking for a healthy chicken dinner, you'll find that, too.

Lemon Pepper Plank Grilled Salmon step by step

  1. Submerge the plank in water for at least one hour..
  2. Rub 1/2 tbsp of olive oil on plank..
  3. Heat grill to 400 degrees..
  4. Add lemon juice, olive oil, garlic, parsley, salt, and pepper into bowl and mix well..
  5. Place planked filet on grill and baste with lemon mixture..
  6. Cook for 20-30 minutes..
  7. When fully cooked, remove from grill and serve..

Sprinkle the lemon pepper seasoning over the top of the salmon. Then, place lemon slices across the top of the salmon. Place the salmon on the planks. Coat the salmon with a thin layer of olive oil. Season with salt, pepper, and lemon zest or juice.

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