Recipe reposted from Paleo Kitchen Stories
Ingredients
4 Wild King Salmon fillets (about 8 ounces each)
⅓ cup fresh basil leaves, chopped Bunch Fresh Dill
1 lemon, juice
2 tablespoons olive oil
1 tablespoon coconut aminos or tamari (gluten free soy sauce)
1 tablespoon honey
Sea Salt to taste
Fresh cracked pepper
Directions
Make a foil boat (take three sheets of aluminum foil forming an edge that won’t lose liquids) and place on cooking sheet
Pat the salmon dry and place on the foil
Mix the salmon topping by combining the remaining ingredients (olive oil, lemon juice, tamari, honey, salt and pepper)
Let stand for 30-60 minutes or place in the fridge for up to 8 hours
When ready get your grill to medium heat, and slide the boat onto the grill
Cook for about 20 minutes depending on the thickness of your salmon
The salmon is done when it gets flaky and the skin is easily removed
Serves 4
- See more at: http://www.paleokitchenstories.com/recipes/grilled-wild-king-salmon.html#sthash.uIzrDCdN.dpuf