THE RECIPE JOURNAL · Main Course
Lee's Salmon Coating
This simple coating adds a burst of flavor and a delightful crunch to your salmon, making it a perfect weeknight dinner. With a blend of herbs and spices, it’s sure to become your new favorite way to enjoy fish.
FROM THE KITCHEN • Lee's Salmon Coating
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your grill to medium and give the grates a quick brush with some oil to keep the salmon from sticking. In a bowl, mix together Catalina dressing, melted butter, lemon juice, Worcestershire sauce, brown sugar, garlic powder, onion powder, and dill until everything’s well combined. Then, generously brush this sauce all over your salmon fillets. Place the salmon on the grill and cook it, making sure to baste it often with the sauce to keep it flavorful and moist. Keep grilling until the fish flakes easily when you poke it with a fork, which should take around 15 minutes. Enjoy!
Why you’ll love it
This coating adds a perfect blend of flavors that enhance the natural richness of salmon. It creates a crispy, flavorful crust that locks in moisture, making each bite deliciously tender and satisfying.
How to serve
Serve with a side of steamed vegetables or a fresh green salad. A squeeze of lemon or a dollop of creamy sauce can brighten the flavors and complement the crispy coating nicely.
Storage & leftovers
Store any leftover coated salmon in an airtight container in the refrigerator for up to two days. Reheat gently in the oven or on a skillet to keep the coating crisp. Avoid microwaving, as it can make the coating soggy.
