6 ounce portions of salmon or other thick fish
Garlic powder
Montreal Steak Seasoning (not the fish or chicken or the low sodium – this one tastes best)
Dried Minced Garlic
Dried Minced Onion
This is how I prepare much of my fish. Of course, salmon is the favorite. The natural oil makes it moist and rich, but this will work just as well with other thick fish.
On a plate, sprinkle lots of garlic powder, a tiny amount of McCormicks Montreal Steak Seasoning, and some shakes of dried minced garlic and dried minced onion.
Take your piece of fish and dip the bottom and sides. On the top, do a layer of garlic powder, small amount of McCormick’s Montreal Steak (it has a lot of salt, so be sparing), then some more garlic powder and some minced garlic.
Spray PAM on the grill so it doesn’t stick and grill to desired level.
We haven’t really added calories per se, but we certainly added flavor. Yum!
Hints:
1) The guy at the fish counter will most likely remove the skin for no additional charge.
2) If you like this, better get the big bottles of garlic powder, etc. 🙂
3) Great for all phases of the 24 Day and beyond.
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I have been receiving mixed comments on using garlic powder and other spices on the cleanse. is it mostly just salt that I should be cutting out? Any other spices I shouldn’t use?
@ Lauren,
Use a very small amount of salt, but other spices are great, especially garlic powder.
Why can’t I print this recipe? It looks absolutely delish!
@ Zoe,
Thanks for pushing me to add a better way to print. There is now a print button that allows you to print in many ways.
Can I have salmon during the cleanse
2 Ariel,
It is a great choice – eat your salmon.
How long and what temp do you use your George with?
It’s too cold out for us to grill. Can you bake this fish and get the same result?
@ Oosh You can bake, but need to use Pam or it will stick. It does taste better grilled. We use a George Forman grill in the cold weather. Also see this fish cooking idea https://bestnewhometips.com/baked-tilapia/
how long do you cook the fish for?
Every grill is different, and also depends on the thickness of the fish, just be sure the fish is cooked inside, but not overcooked so that it is too dry. With all the spices, and the natural oil of the fish, should get a nice brown color on the outside.