Seafood lovers are happy to know that fire cooking my Lemon Garlic Salmon recipe is easy. You no longer need to fear making fish over the fire.
From start to finish, you are able to get all the smoky flavor you love from the fire into a delicious and juicy cut of fish.
Post sponsored by Cowboy Charcoal
Why is salmon so good?
Truth is that this fatty fish is full of rich earthy and sweet flavor, especially when it is cooked in cast iron. My Lemon Garlic Salmon is made to be cooked over the fire in a cast iron pan.
Salmon creates a naturally amazing crust from the heat of the pan. It melts the fat into the meat leaving it nice and juicy. This leaves your with a meaty fish with a cartelized outside.
Why lemon garlic salmon?
I like lemon and garlic in my salmon because it is both zesty and tangy. I love the bite of citrus on the front of the palate before I taste the meaty tenderness of the fish.
My Lemon Garlic Salmon recipe melts in your mouth when it is cooked for a few minutes over the fire.
It is one of my favorite fish cooking dishes to cook. Top it off with a little bit of parsley and you are ready to chow down!
The time to get outside cooking over a fire is now. So, break out your Cowboy® Hardwood Lump Charcoals and your favorite cast iron skillet!
Leave the modern world behind and let’s get cooking my Lemon Garlic Salmon!
Zesty and citrus flavor perfect for a hearty salmon filet.
- 2 fresh salmon filets 5-6 oz each with skin on
- 1 lemon cut in quarters
- 1 tbsp of garlic salt
- 1/2 cup of freshly chopped parsley
- 1/4 cup of butter
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Light Cowboy® Hardwood Lump Charcoals in charcoal chimney and let burn for 10-15 minutes
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Spread hot coals over grilling area and preheat grill & cast iron pan for approximately 10 minutes.
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On a plate, lather salmon flesh side with garlic salt and squeeze two quarters of lemon on top. Let salmon sit for 5 minutes before cooking.
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Once skillet is hot, place all of the butter into the pan and let melt
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Place salmon skin side down into skillet for about 6-8 minutes
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Flip salmon on to flesh side to cook for 2-3 minutes
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Flip salmon back to skin side down and squeeze the last bit of lemon on top
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Place fresh parsley on top and enjoy!
Gear: Cowboy Charcoal, cast iron skillet and tongs.