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Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This was a 'secret' recipe some guy in Michigan gave my parents. Too good not to share.

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Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill for medium heat and lightly oil the grate.

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  • Whisk Catalina salad dressing, melted butter, lemon juice, Worcestershire sauce, brown sugar, garlic powder, onion powder, and dill together in a bowl. Brush over the salmon fillets.

  • Cook salmon on the preheated grill, basting regularly with the sauce, until the flesh flakes easily with a fork, about 15 minutes.

Nutrition Facts

472 calories; protein 24.3g; carbohydrates 12.8g; fat 36g; cholesterol 116.7mg; sodium 516.1mg. Full Nutrition
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Reviews (3)

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Most helpful positive review

Rating: 5 stars
08/22/2013
Rating a five because although I changed it around I NEVER would have thought to put these things together! I used Canola oil instead of butter - 1 tbsp per serving, and used a little more lemon juice. I also use the brown sugar with Splenda and had to use fresh dill because I don't have dried. What I did was make a foil packet for each fillet. I covered the fish with the marinade, sealed the packets and baked at 375 for 35 minutes. Then I unwrapped the packets and let the fish sit in the bubbling marinade for ten more minutes. Hubby won't stop raving! I'd love to grill but don't have the patience for basting! :) Read More
(3)
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/22/2013
Rating a five because although I changed it around I NEVER would have thought to put these things together! I used Canola oil instead of butter - 1 tbsp per serving, and used a little more lemon juice. I also use the brown sugar with Splenda and had to use fresh dill because I don't have dried. What I did was make a foil packet for each fillet. I covered the fish with the marinade, sealed the packets and baked at 375 for 35 minutes. Then I unwrapped the packets and let the fish sit in the bubbling marinade for ten more minutes. Hubby won't stop raving! I'd love to grill but don't have the patience for basting! :) Read More
(3)
Rating: 5 stars
06/24/2020
Just made this on grill. Really delicious! Salmon was moist and very flavorful! Only substitution was soy sauce for Worcestershire sauce because that's all I had. Oh, used lime instead of lemon and added more dill. Served with baked beans and lemon dill potato salad. Read More
(1)
Rating: 5 stars
07/16/2018
A super-yummy flavor profile that I'll definitely make again but the recipe makes a lot of sauce! I downsized the recipe to four servings/1 pound of salmon: there was about 1/4 cup left over. I prefer to grill most fish using a 9x12x1 disposable aluminum baking pan. The skin sticks to the pan and cleanup is a breeze! Read More
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