Seafood Feast with Grilled Salmon

I love grilling everything and when it comes to salmon...I really don't think there's a better way to cook it than on the grill. I actually love grilling seafood in general not only because I love the taste but also because it allows you to have seafood at home without making your whole house smell like fish! So when I was in Phoenix visiting my sister and brother-in-law we decided to have a seafood feast one night and I grilled everything from salmon to shrimp and even crab legs. It was amazing! The salmon was the biggest hit but the crab legs were probably next in line...no one there had eaten grilled crab legs before. The great thing about grilling the crab legs is that it crisps up the shells and not only does the grill give the crab meat that smokey flavor...it makes it easier to break the shells...so next time you are in the mood for crab legs....try grilling them instead of steaming or broiling them....I just know you'll love them that way!

Grilled Salmon

Start your grill at least 10-15 minutes ahead of time so that it is hot!

One 3-4 lb Salmon Fillet (de-boned with or without skin)

(you can also use several smaller fillets if you can't find a large fillet)

2 lemons (1 sliced and the other halved)

2 tablespoons chopped dill

6 tablespoons butter

1 clove finely chopped garlic

salt & pepper to taste

aluminum foil

Make sure to pat dry the salmon and place on a long piece of foil (enough so that it can come up on the sides of the fish) that has been sprayed or drizzled with oil. I like to put the salmon on foil for this recipe because the butter and herbs kind of make a sauce and it helps keep the salmon really moist and juicy....plus it's easier to not have to worry about watching it and it's really easy clean up.

If there is skin on the salmon, put it skin side down. Sprinkle the fish with salt and pepper and then the garlic and dill. Cut the butter into thin slices and spread over the fish. Squeeze lemon juice all over the salmon with the two lemon halves. Top the salmon with the slices of lemon and place the foil on the hot grill. Close the cover of the grill and cook for 10-15 minutes depending on the thickness of your fillet. Salmon is ready when it is flaky, light pink and still moist and juicy inside.

I like using one large fillet because it looks so good when it's served...guests always ooohhh and aaawwww when they see this put on the table.
I love dill, butter and lemon on salmon...it just seems to be a natural combo with this fish!

As the butter melts on the grill, the salmon soaks it all up and you end up with a very moist and juicy piece of fish!

Once my salmon is almost done...I take the lemon slices and put them directly on the grill for about 30 seconds to get them browned and a little smoky. I then place them back on the salmon.

We also had grilled shrimp and King Crab legs!

I marinated the shrimp with olive oil, garlic, paprika and chopped parsley.

The grill gave the crab legs that smoky flavor which made them so good!
Since we grilled outside we also ate outside...this helped again with keeping that seafood smell out of my sister's house.

My family dug in pretty quickly....of all the meals I made that week I think this was the biggest hit....so next time you grill out....don't just think hot dogs and hamburgers....think seafood on the grill...not only does it taste amazing....it's so good for you!