Glazed Grilled Salmon with Onion and Garlic
This is probably the best way that I have ever prepared Salmon it was very tasty. My boyfriend and I just made it up together. It is a fast and easy meal.
This is probably the best way that I have ever prepared Salmon it was very tasty. My boyfriend and I just made it up together. It is a fast and easy meal.
- 1 onion
- 2 tablespoons worcestershire sauce
- 5 fillets skin on
- 2 thick tinfoil
- 3 sprays cooking spray
- 6 cloves fresh garlic
- 1 fresh lime (or lime peel)
- 2 tablespoons butter (i like to use low fat)
- 2 tablespoons olive oil (evoo)
- 2 pinches give or take of the following:
- 2 pinches basil
- 2 pinches sea salt (can use regular)
- 1 pinch pepper
- 2 pinches spad-l seafood seasoning
- 2 pinches lime peel
- 0.5 can coca cola
- 3 tablespoons spad-l seafood seasoning
- 2 tablespoons original bbq sauce
- 1 squirt fresh lime
- Carbohydrate 9.55804083333333 g
- Cholesterol 24.424 mg
- Fat 14.8311153333333 g
- Fiber 0.831513334021966 g
- Protein 0.6925205 g
- Saturated Fat 6.61754101666667 g
- Serving Size 1 1 Serving (100g)
- Sodium 197.544933333333 mg
- Sugar 8.72652749931137 g
- Trans Fat 0.826944566666663 g
- Calories 168 calories
Step-by-step
- To make Glaze: In bowl mix a half of a coke, 2 tablespoons Worcestershire, 3 tablespoons of Spad-L seafood seasoning, a squirt of lime and 2 tablespoons Original BBQ sauce.
- Use tinfoil to make a make shift pan, double it and fold corners in to make a little square pan out of Tinfoil
- Use cheese grater to grate lime to get fresh lime peels use the smaller rougher side of cheese grater
- Spray bottom of tinfoil pan with non stick cooking spray, put Salmon Fillets side by side in tinfoil pan.
- On top of Salmon add fresh lime peels, Salt, Pepper, Spad-L, and Basil.
- Peel onion and cut into medium slices, peel and mince garlic, in frying pan sauté onions with olive oil add garlic and salt/ pepper to taste
- Add 2 tablespoons of butter until it melts
- Drizzle the butter, onions, and garlic over salmon
- Set grill to 350
- Put salmon fillets in tinfoil pan on top of grill for five minutes add glaze
- Flip salmon every five minutes for about 15 minutes or until meat is light pink or cooked all the way through every time the salmon fillet is fish side up add the glaze
Building the Foil Vessel
Working on an outdoor grill requires containment for delicate fillets, which is why forming a double-thick tinfoil square prevents fish from sticking to grates or falling through open slots. Spraying that makeshift pan with cooking oil ensures the skin releases cleanly after cooking. Maintaining the grill temperature precisely at 350 degrees provides the steady heat needed to cook the proteins without scorching the sugars in the glaze.
Balancing the Glaze and Aromatics
Combining cola, Worcestershire sauce, barbecue sauce, and seafood seasoning creates a complex reduction that caramelizes upon contact with heat. Sautéing onions and garlic separately in olive oil and butter draws out their natural sweetness before they ever touch the fish. Pouring those aromatics over the raw fillets infuses the flesh with savory fats before the grilling process begins.
Managing the Cook Cycle
Applying the glaze repeatedly during the 15-minute cooking window builds layers of flavor as the sauce thickens over the fish. Turning the fillets every five minutes distributes heat evenly across the surface. Visual cues dictate the finish: raw salmon transitions from translucent orange to an opaque, light pink color when fully done.
