Easy Herbed Grilled Salmon

Cooking Spray
1/2 pound salmon filet
1 tablespoon butter or margarine
1/2 lemon
2 tablespoons white wine
1/2 teaspoon salt (optional)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon lemon pepper
1 teaspoon oregano
1/2 teaspoon dill weed
1/2 teaspoon parsley flakes
1/4 teaspoon sweet Hungarian paprika

Preheat the grill. Make a tray out of a doubled-length of heavy-duty foil large enough for the fish filet, by folding a long piece in half and folding up all four sides, with the dull side up. (The shiny side reflects, so you want it down so as not to burn the food.) Spray the entire inside of the foil tray liberally with cooking spray. Place the foil tray on a platter or metal tray to transport to the grill.

Place the fish filet in the foil tray skin-side down or boned-side up if it is skinned. Smear a thin line of butter or butter-flavored margarine lengthwise on the filet(s). Squeeze lemon juice liberally over the filet(s), and then a splash of white wine. For the seasoning, sprinkle lightly with salt (optional), onion powder, garlic powder, lemon pepper, oregano, dill week, parsley flakes, and paprika.

Transfer the foil tray to the hot grill. Cook in a hot covered grill for 10 minutes per inch of thickness of the fish filet. Do NOT overcook or it will be dry and unpalatable. Turning is not necessary. Salmon is done when it turns a light pink color throughout and feels firm when pressed gently with the back of a fork. Whitefish is done when it turns opaque. This method works best with large, thick filets.

Yield: 2 servings