Croix Valley Barbecued Salmon

The flavors of Rosemary and Oregano come out to tempt the tastebuds in this fantastic recipe for barbecued salmon on the grill. Croix Valley makes this the easiest gourmet salmon you'll ever prepare yourself!

• 6 Salmon Fillets, center cut, skin-on -or-
• 6 Salmon Steaks, 3/4" to 1" thick
• 1 cup Croix Valley Garlic 'n Herb Sauce and Marinade
• Sea Salt
• Coarse-ground Black Pepper

Directions:

1. Rinse salmon; pat dry with paper towels. Rub salmon flesh (not skin sides) with generous amounts of salt and pepper.
2. Place salmon in a plastic zippered bag with 1/2 cup of Croix Valley Garlic 'n Herb, coating entire salmon. Refrigerate in marinade for 30 minutes to 2 hours.
3. Oil grill to prevent sticking. While grill is preheating to medium-high heat, remove salmon from refrigerator and allow to sit at room temperature until grill is ready.
4. Grill salmon with grill covered for about 5 minutes with the skin side up. This will allow the flesh to form a nice crust. Turn salmon to skin side down and grill covered for an additional 5 minutes or until done (when fish flakes easily when tested with a fork).
5. Brush salmon with remaining Croix Valley Garlic 'n Herb Sauce, remove from grill and serve.