Grilled Salmon w/ Herb Crust

Grilled Salmon with Herb Crust

4 servings
Prep: 15 minutes
Grill: 6 minutes



* 12 ounces fresh or frozen skinless salmon fillets, 3/4-inch thick
* 1/3 cup coarsely chopped fresh oregano
* 1/3 cup coarsely chopped fresh cilantro
* 1/4 cup sliced green onion
* 1 clove garlic
* 1 tablespoon fresh lemon juice
* 2 teaspoons olive oil
* 1/4 teaspoon salt
* 1/8 teaspoon pepper

Directions

1. Thaw salmon, if frozen. Rinse fish; pat dry with paper towels. Cut into two (6-ounce) pieces. Set aside.

2. In the bowl of a food processor or a mini-chopper combine oregano, cilantro, green onion, garlic, lemon juice, oil, salt, and pepper. Cover and process until chopped. (Or, use a knife to finely chop oregano, cilantro, green onion, and garlic. Transfer to a shallow bowl. Stir in lemon juice, oil, salt, and pepper.) Generously coat both sides of salmon with the herb mixture.

3. Cook the salmon on the rack of an uncovered grill directly over medium-hot coals for 6 to 8 minutes or until the salmon just begins to flake easily with a fork. To serve, cut each salmon piece in half. Makes 4 servings.

I've also taken the salmon and placed it in a foil bag and cooked in the oven at 350 for 15 minutes per inch of thickness. Comes out moist and delicious!!