Roasted Garlic Peppercorn Salmon

Roasted Garlic Peppercorn Salmon


Salmon Filets with skin

Olive Oil

Char Crust® Roasted Garlic Peppercorn

1 Cup Wild Rice

4 Cups Vegetable or Chicken Broth

1/2 Red Bell Pepper

1/4 Yellow Onion

Fresh Parsley

Optional: 1 Lemon



Preheat indoor or outdoor grill.  Coat salmon with Garlic Peppercorn Char Crust Seasoning. Brush with olive oil. Grill on medium to high heat. Put flesh side down first & flip every 2 minutes.  Cook for about 10 to 12 minutes until meat starts to separate and is at 140 degrees.  Let it rest and should be at 145 degrees after resting. 

Broil option: Place on a preheated pan starting with flesh side down.. Pan should be 4 to 5 inches from the broiler. Turn every 2 minutes and cook until done at 140 degrees. Let rest and should be at 145 degrees after resting. 

Side: Wild Rice with Peppers and Onions

Serve with a side of whole grain wild rice cooked on chicken or vegetable broth.  While rice is cooking add ½ chopped red bell pepper and ¼ yellow onion chopped. Top with some fresh parsley.

Step Up Option: Salmon with Grilled Lemons

While you are grilling or broiling your salmon add some lemons to the heat.  When they have charred a bit, top the salmon with them and the lemons will flavor your entire dish.

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