Bored with burgers? Our Barbecued Pacific Salmon recipe is the perfect entrée to serve at your next gathering. Graced with great grilled flavour and a sun-dried tomato topping, this barbecued salmon recipe is a dinner party must-try.
What do I need ?
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 cup finely chopped fresh parsley
1/2 cup Kraft Sun-Dried Tomato & Oregano Dressing
1/4 cup finely chopped sun-dried tomatoes
2 cloves garlic, minced
1 skin-on salmon fillet (2 lb./1 kg), 1 inch thick
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How do I make it ?
Cover grate of barbecue with foil. Preheat barbecue to medium-high heat. Mix parsley, dressing, tomatoes and garlic; cover. Refrigerate at least 1 hour or up to 24 hours.
Cut four or five slits in top of fish, being careful to not cut through to opposite side of fish. Place on prepared grill grate; cover barbecue with lid.
Grill 10 to 15 min. or until fish begins to have a milky appearance. Spoon half of the parsley mixture into slits in top of fish; top with remaining parsley mixture. Grill, covered, an additional 10 min. or until fish flakes easily with fork.
Kraft Kitchen Tips!
Serve with cooked green beans and rice.
Calories From Fat
% Daily Value
Fat 15 g
Saturated fat 2.5 g
Cholesterol 50 mg
Sodium 260 mg
Carbohydrate 3 g
Fibre 0 g
Sugars 0 g
Protein 18 g
8 servings, 1/8 recipe (116 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.