Prepare the Big Green Egg or your barbecue for direct cooking. Clean the grill and close the lid and heat to 450 degrees.
Brush the salmon fillets, top and skin side, with olive oil and season with salt and pepper. Place the fillets skin side down on the heated grill and cook for 6 - 8 minutes with the lid closed. Open the barbecue and squeeze lemon juice over the filets. The flesh should look pink and firm. Gently flip the fillets and cook for another 2-4 minutes. Add some lemon slices to the grill and char the flesh for 1-2 minutes. Remove lemon slices and salmon to a cutting board or platter.
Prepare the slider bun by cutting 3/4 the way through. Add a bed of spinach leaves on the base of each bun and a slice or 2 of tomato. Cut each fillet in 3 even pieces and place in a bun on top of the tomato. Add a dollop of Stonewall Lemon Garlic Aioli and serve with your favorite salad.
Chef Notes: This recipe can be made in a cast iron grilling pan. Grilling times will vary but start on the cook top over high heat, skin side down, searing both sides and finish in the oven flesh side down at 400F (205C) for 12 minutes.
Prepare the Big Green Egg or your barbecue for direct cooking. Clean the grill and close the lid and heat to 450 degrees.
Brush the salmon fillets, top and skin side, with olive oil and season with salt and pepper. Place the fillets skin side down on the heated grill and cook for 6 - 8 minutes with the lid closed. Open the barbecue and squeeze lemon juice over the filets. The flesh should look pink and firm. Gently flip the fillets and cook for another 2-4 minutes. Add some lemon slices to the grill and char the flesh for 1-2 minutes. Remove lemon slices and salmon to a cutting board or platter.
Prepare the slider bun by cutting 3/4 the way through. Add a bed of spinach leaves on the base of each bun and a slice or 2 of tomato. Cut each fillet in 3 even pieces and place in a bun on top of the tomato. Add a dollop of Stonewall Lemon Garlic Aioli and serve with your favorite salad.
Chef Notes: This recipe can be made in a cast iron grilling pan. Grilling times will vary but start on the cook top over high heat, skin side down, searing both sides and finish in the oven flesh side down at 400F (205C) for 12 minutes.
