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Memorial Day is the time for parades, respectful reflection, and savory, smoky celebrations.
On May 30, those of us who live north of the Sunbelt will mark the official kick-off of a summer-long barbecue bonanza. To celebrate liberation from stuffy kitchens, and in anticipation of dozens of grilled dinners to come, we bring you this recipe for your holiday feast.
Grilled Garlic Salmon
Prep time 15 minutes
Cook time 25 minutes
Serves 4 to 6
1 24 oz Vital Choice sockeye salmon fillet (1½ pounds)
3 cloves garlic, minced
1 sprig fresh dill, chopped
5 slices lemon
5 sprigs fresh dill weed
2 green onions, chopped
- Preheat grill with ample amount of charcoal. (We recommend using real hardwood charcoal rather than briquettes, for better flavor and a hotter fire.)
- Spray two large pieces of aluminum foil with cooking spray.
- Place salmon fillet on top of one piece of foil. Sprinkle salmon with salt, pepper, garlic and chopped dill. Arrange lemon slices on top of fillet and place a sprig of dill on top of each lemon slice. Sprinkle fillet with chopped scallions.
- Cover salmon with second piece of foil and pinch together foil to tightly seal. Place on a baking sheet or in a large baking dish.
- Bake in preheated barbecue for 15 to 20 to minutes, vents partially closed, until salmon flakes easily. After the first 10 minutes, check the salmon every 2 to 3 minutes, lest you overcook it. (In case of rain, or lacking a covered grill, you can cook it in an oven preheated to 450 F, on a baking sheet or in a large baking dish.