Start with a large piece of salmon, mine was about two and a half pounds. Cut it in half and then cut one of the halves into fourths.
For the first prep, slice two lemons thinly and line a piece of aluminum foil with them to make a bed for the larger piece of salmon. Put the salmon on top, then coat with a lemon-infused olive oil. Cover that with a salt-free spice mixture. I used a Greek spice mix bought from our local Spice House. Wrap that one in aluminum foil and it’s ready to go. Continue reading “Memorial Day salmon, 5 ways”