- 1.5 - 2 lbs. Silver Salmon fillets, thawed
(Sockeye Red or King Salmon may be used instead of Silver Salmon)
- 3 cups total combination of the following:
sliced mushrooms, onions, sweet peppers
- 2 garlic cloves, minced
- 1/2 tsp. lemon pepper seasoning
- 1/4 cup water
Saute vegetables, garlic and lemon pepper in 1/4 cup water in pan or wrap same in packet of double thickness foil and place on grill for 20 to 30 minutes. Brush or spray coat grill; place fish on, skin side down. Brush fish with sauce, cover, vent and cook about 6 to 12 minutes per inch of thickness. Do not overcook. Remove fish from grill; transfer to serving platter and top with vegetables.
Makes 4 servings.