- Pillsbury Doughboy trademarked (1970)
Lightly Smoked Salmon
- One 16-ounce salmon fillet
- Salt and pepper, to taste
- 2 Tablespoons olive oil
- 1/4 Cup Worcestershire sauce
- 1 Tablespoon red pepper jelly
OK, this salmon isn't really lightly smoked (there's not even wood chips involved in this recipe), but doesn't it just bother you when someone says grilled salmon and it really was sitting on top of a piece of aluminum foil? Maybe it's just me, but I hope you don't hold it against me for using the term here, because in essence, that's what happened to this salmon. The open flames of the grill may not have touched the salmon directly, but they created enough smoke to slowly and tenderly cook the fillet so that it turns out moist and flavorful.
Preheat an outdoor grill on medium-high heat. Alternatively, preheat the oven to 350 degrees.
If using a grill, lay the salmon on top of a piece of aluminum foil folded in half twice, and for the oven, place it in a glass baking dish. Season the salmon with salt and pepper, to taste. Add the olive oil, Worcestershire sauce, and red pepper jelly; spread the jelly with a butter knife so it coats the entire fillet.
Lay the aluminum foil on the grill, cover, or place in the oven, and let the salmon cook until it’s cooked through but still retains a slightly pink exterior, about 10 minutes.