Wood-Fire Grilled Salmon
THICK SALMON FILLETS ARE COATED WITH OUTBACK’S SPECIAL BLEND OF FLAVORFUL INGREDIENTS. GRILLING THE SALMON OVER AN OAK WOOD FIRE GIVES IT THE SMOKY FLAVOR CUSTOMERS LOVE, AND OUTBACK’S VERSION OF TARTAR SAUCE GETS MANY REQUESTS FOR EXTRA TO TAKE HOME.
Tartar Sauce
3/4 cup sour cream
1/4 cup mayonnaise
2 tablespoons prepared horseradish
2 tablespoons finely chopped fresh basil
1 tablespoon lemon juice
1 teaspoon soy sauce
1/2 teaspoon kosher salt
1/4 teaspoon ground white pepper
3 tablespoons mayonnaise
1 tablespoon prepared horseradish
1 tablespoon soy sauce
1 clove garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon pepper
Oak wood chips, soaked in water
6 center-cut salmon fillets
1. Do ahead: Make the Tartar Sauce a day ahead to give the flavors a chance to combine. Whisk the sour cream and mayonnaise until creamy, then whisk in the remaining ingredients. Refrigerate in a covered container until ready to use.
2. Light a charcoal barbecue or heat a gas grill to medium. Clean the grate and coat it with vegetable oil.
3. Whisk together the mayonnaise, horseradish, soy sauce, garlic, salt, and pepper.
4. Sprinkle the wood chips around the red hot coals. Brush each salmon fillet with the seasoned coating and place them, seasoned side down, on the grill. Cook the fillets 4 to 5 minutes per side, turning once, or until the center of the fillet has just lost its translucency. Overcooking salmon will make it dry. Use a wide, flexible spatula to turn the fish over.
5. Serve the salmon with the Tartar Sauce on the side.
Serves 6
A fresh vegetable medley and a crisp glass of wine provide a perfect contrast to the richness of the salmon and the spice of the tartar sauce.