My parents received this’secret’ recipe from a man in Michigan. Too amazing to keep to yourself.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ¾ cup Catalina salad dressing
- ½ cup butter, melted
- ½ lemon, juiced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons onion powder
- 1 pinch dried dill weed
- 6 (4 ounce) fillets salmon
Instructions
- Preheat grill for medium heat and lightly oil the grate.
- Whisk Catalina salad dressing, melted butter, lemon juice, Worcestershire sauce, brown sugar, garlic powder, onion powder, and dill together in a bowl. Brush over the salmon fillets.
- Cook salmon on the preheated grill, basting regularly with the sauce, until the flesh flakes easily with a fork, about 15 minutes.
Nutrition Facts
| Calories | 472 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 117 mg |
| Dietary Fiber | 1 g |
| Protein | 24 g |
| Saturated Fat | 13 g |
| Sodium | 516 mg |
| Sugars | 10 g |
| Fat | 36 g |
| Unsaturated Fat | 0 g |
Reviews
Just made this on grill. Really delicious! Salmon was moist and very flavorful! Only substitution was soy sauce for Worcestershire sauce because that’s all I had. Oh, used lime instead of lemon and added more dill. Served with baked beans and lemon dill potato salad.
A super-yummy flavor profile that I’ll definitely make again, but the recipe makes a lot of sauce! I downsized the recipe to four servings/1 pound of salmon: there was about 1/4 cup left over. I prefer to grill most fish using a 9x12x1 disposable aluminum baking pan. The skin sticks to the pan and cleanup is a breeze!
Rating a five because although I changed it around I NEVER would have thought to put these things together! I used Canola oil instead of butter – 1 tbsp per serving, and used a little more lemon juice. I also use the brown sugar with Splenda and had to use fresh dill because I don’t have dried. What I did was make a foil packet for each fillet. I covered the fish with the marinade, sealed the packets and baked at 375 for 35 minutes. Then I unwrapped the packets and let the fish sit in the bubbling marinade for ten more minutes. Hubby won’t stop raving! I’d love to grill but don’t have the patience for basting! 🙂