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Grilled Citrus Herb Salmon

Ingredients and Instructions

Ingredients: For: 24 Servings
Directions: Remove the salmon fillets from refrigeration
just prior to cooking in batches of 24.
CCP below 41 degrees
Weight Measure
Salmon fillets 9 lbs 24 @ 6 oz. Take the portioned salmon fillets and pat dry.
Place them in a 2 inch hotel pan.
Extra Virgin Olive Oil 1 ½ cup 12 fl. oz. Prepare a marinade in a mixing bowl for the salmon, using
extra virgin olive oil.
Lime Juice ½ cup Add the lime juice to the oil.
Lo-sodium Soy Sauce 2 fl. oz. Stir the soy sauce into the marinade.
Rice Wine Vinegar 1 Tbsp Stir in the rice vinegar.
Ground white pepper ½ tsp. Season lightly with pepper and whisk together.
Pour ¾ of the marinade over the salmon fillets in the hotel
pan. Reserve the excess marinade for the sauce.
Turn on the grill.
Prepare the grill, making sure that it is wiped clean with
an oil-impregnated towel immediately before grilling.
Pour off any excess marinade.
Dill, fresh fine chopped 1 Tbsp. Mix all of the freshly cut herbs together.
Chives, fresh fine sliced 1 Tbsp. Toss the herbs with the reserved marinade.
Parsley, fresh fine chopped 1 Tbsp.
Lime, fresh, squeezed into juice 1 whole Squeeze the juice of one whole lime into the herb
marinade mix.
Extra Virgin Olive Oil 1 cup Gently heat the olive oil and stir in the herb mix.
Grill off the salmon fillets, making a criss-cross pattern on
the surface, grill to 145 degrees (CCP).
Set up grilled salmon fillet on the center of the plate with a
tablespoonful of the heated citrus herb mix drizzled over.
Serve immediately.
Serving Size 6 oz.
Pan Size: sheet pan
Oven Temperature & Baking Time:
Temperature Minutes
Yield 24 servings
Number of Pans Convection

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