Ingredients
1/2 cup lemon juice1/2 cup canola oil1 teaspoon Worcestershire sauce2 salmon fillets (1 pound each)1/2 teaspoon seasoned salt1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme1/2 cup soaked wood chips (mesquite, hickory or alder), optional
Preparation
In a large resealable plastic bag, combine the lemon juice, oil and Worcestershire sauce. Add salmon; seal bag and turn to coat. Refrigerate for 30 minutes.
Drain and discard marinade. Sprinkle salmon with seasoned salt and thyme. Let stand for 15 minutes.
Add wood chips to grill according to manufacturer’s directions if desired. Place salmon skin side down on oiled grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 12-15 minutes or until fish flakes easily with a fork.
