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Spice-It-Up Salmon

We recently received a cooler full of wonderful fresh Alaskan salmon from a friend.  This recipe from the Everyday Paleo cookbook turned out to be our new favorite for salmon.


4 garlic cloves, crushed

2 pinches sea salt

ground black pepper to taste

1 tablespoon fresh thyme leaves

1/2 teaspoon fresh ginger, grated

2 pinches cayenne pepper

2 pinches cumin

extra virgin olive oil, enough to make a paste

2 wild caught salmon fillets

Heat grill to medium (we baked ours in the oven, 350 degrees).

In a small bowl add the garlic and spices.  Add enough EVOO to make a paste.

Place salmon skin down on a large sheet of foil, folding the sides up to make a foil tray.  If using the oven, place fish in a baking dish.

Rub the spice mixture on top of the fish and place tray on bottom rack of your grill.  Cover the salmon loosely with more foil and close the grill.

All grills cook differently and fillets may be different in size.   Cook your fish about ten minutes, checking for doneness often.  It should be warm all the way through but still pink in the middle.

Serve with lemon wedges.


One Response

  1. This is what is on the menu for tonight. I am using Tilapia, because it was already thawed out. We plan to grill it. I will keep you posted on the taste. Not being a huge fish fan, I am waaaaayyyy out of my comfort zone.

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