- Servings: 8-10 appetizer servings.
|One 1 1/4 To 1 1/2 Lb. Skinless Salmon Fillet|
|One Packet of Dry Teriyaki Seasoning Mixed With One Cup of Water|
|½ cup||Italian Dressing|
|1 tsp||Dried Savory|
|1 Tbsp||Worcestershire Sauce|
|¼ cup||Lemon Juice|
|Crushed Black Pepper, 1 tsp|
|2||Sprigs of Rosemary|
Wash Salmon fillet. Mix all of the above ingredients together, with the exception of the salmon, lemon slices and rosemary. Put Salmon in a large plastic bag. Pour marinade over Salmon in the bag. Place lemon slices and rosemary in the bag. Put in refrigerator for 2 hours (Rotate salmon in bag once or twice to ensure that the marinade gets equally distributed.)
Grill salmon outside (on aluminum foil) until done -- dark pink and firm to touch (or place underneath oven broiler). Put lemon slices and rosemary sprigs on top during cooking. (But be careful not to burn, if you put underneath the broiler.)
Serve with cream cheese combined with capers and dillweed, and with crackers or miniature bread slices.