INGREDIENTS
- 1½ pounds wild Alaska sockeye salmon, fresh or thawed
- 1-2 tablespoon organic olive oil
- ¼ cup of white wine
- 1 tablespoon lemon juice
- 2 tablespoons fresh minced garlic
- 2 teaspoons grated lemon zest
- 2 teaspoon chopped fresh rosemary leaves
- 2 teaspoon fresh thyme leaves
- 1 teaspoon salt of choice
- 1/2 teaspoon cracked black pepper
INSTRUCTIONS
- First, remove the salmon from the refrigerator about 15 minutes before cooking.
- Heat your grill to 375°F. We are going to be using our Xtrema 10 inch Versa Pan on top of the grill so you can still get some of the grill flavor without the toxins!
- In small bowl, mix olive oil, lemon juice, white wine, garlic lemon zest, rosemary and thyme.
- Place your salmon in your Xtrema 10-inch Skillet
- Evenly spoon your marinade over salmon.
- Sprinkle salmon with salt and pepper.
- Time to transfer the Xtrema pan to the center of your preheated grill.
- Leave salmon uncovered without the lid.
- Close the grill cover and cook 10 to 15 minutes checking occasionally because you don’t want to overcook your salmon. You want your fish to be lightly translucent in center, it will finish cooking from retained heat in the pan and grill.
- Remove from the grill and let rest a few minutes before serving to let all the flavors set and for the fish to cool off.
- Serve directly from your Xtrema pan for minimal cleanup after dinner!
- Enjoy!
