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Garlic--Grilled Salmon with Charred Lemon
(serves 4)
from Abalonetti Bar & Grill in Monterey, California
4  8oz salmon filets (or salmon steaks if you prefer)
8 cloves garlic, minced 4 lemons
1 t. chopped fresh dill 1/2 c. olive oil
salt and pepper
  • Place salmon in a large zip-lock bag. Whisk together the garlic, olive oil, juice of two lemons and dill - add to the salmon, squeeze out the air and refrigerate for 30 minutes.
  • Prepare a charcoal grill or a grill pan on medium-high heat.
  • Pull out the salmon, brushing off the marinade into a bowl for basting. Sprinkle the salmon with salt and pepper and place on the grill.
  • Place 4 lemon halves on the grill to char well. Resist the urge to move the salmon around as it cooks. Left alone it will develop a flavorful crust. Turn the salmon and baste with the marinade, until it reaches your desired temperature Ė donít overcook!
  • Arrange the salmon on a platter and carefully squeeze the charred lemon juice over each piece. Leave the lemons on the platter as a garnish and serve immediately.

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