Take your salmon fillets and shake a nice coat of Rancher’s seasoning on top, squeeze fresh lemon juice over the fillet and place on a hot grill. Cook until your desired doneness and enjoy.
Also try this recipe on your barbecue:
- Rancher’s Seasoning
- garlic cloves
- Shake some Rancher’s seasoning on a large piece of tin foil (big enough to wrap completely around the fillet) then place your fillet skin side down on the foil. Season the top of the fish and squeeze two lemon halves over the entire fillet, leave the juiced lemon halves on top of the fish as well.
- Dice the garlic and combine it with room tempurature butter. Once combined add dollops of the compound butter over the salmon fillet and wrap the foil around the fillet. Roll the foil together as if it was the top of a paper bag. This will seal the fish in with the butter and lemon juice allowing it to braise in the foil without losing any flavor.
- Place on your BBQ and shut the lid. You want your tempurature to be around 350 but your grill will fluctuate as you open and close the lid. Depending on how big your fillet is you want to cook for approx 8 to 15 minutes or untell your desired wellness. Be carefull of steam when opening the foil to check the fish. When ready the fish will flake off the skin very easily.
Serve whole or shred and cool to make amazing salmon pate.(Pate recipe soon to come) Enjoy