Ingredients
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4 salmon fillets
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1/2 cup olive oil
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2 tablespoons butter, melted
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1 tablespoon Worcestershire sauce
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2 tablespoons lime juice
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1 kiwi, peeled and chopped
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3 green onions, sliced
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3 sprigs fresh dill, chopped
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1 -1 1/2 tablespoon dried rosemary
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4 garlic cloves, minced
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1 jalapeno pepper, chopped finely
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1/4 cup fresh cilantro, chopped
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1 teaspoon black pepper
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2 -3 tablespoons hickory smoke salt (smoked)
Instructions
- Add all ingredients (except salmon fillets and hickory smoked salt) in a shallow dish or gallon-size zip-lock bag. Mix the ingredients with a wooden spoon until well blended. Add the salmon fillets, and let salmon marinate 4-8 hours in the refrigerator.
- When ready to grill or broil, remove salmon from the marinade. It’s OK to have some remnants of the marinade on the salmon, but discard the excess marinade. Season both sides of all fillets with hickory smoked salt.
- Place salmon fillets on hot grill, and grill the first side for about 5 minutes. Turn once and grill or broil other side until salmon is done (about another 5-7 minutes). Cooking times can vary depending on thickness of the fillets and the temperature of your grill.