My family loves to fish. What better reward after a day of fishing than eating what you just caught? We make salmon several different ways, and this one is the family favorite.
—STEPHANIE HANISAK PORT MURRAY, NJ
START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS
4 salmon fillets (1-inch thick and 5 ounces each), skin removed
3/4 cup mesquite marinade
1/4 teaspoon pepper
4 slices sourdough bread (1/2-inch thick)
1/4 cup tartar sauce
4 iceberg lettuce leaves
4 lemon wedges, optional
1. Place fillets in an 8-in. square dish. Pour marinade over fillets; turn fish to coat. Let stand 15 minutes.
2. Drain salmon, discarding marinade. Sprinkle salmon with pepper.
3. Moisten a paper towel with cooking oil; using long-handled tongs, rub it on the grill rack to coat lightly. Grill salmon, covered, over medium heat or broil 4 in. from heat 4-6 minutes on each side or until fish just begins to flake easily with a fork.
4. Grill bread, covered, over medium heat 1-2 minutes on each side or until lightly toasted. Spread with tartar sauce; top with lettuce and salmon. If desired, serve with lemon wedges.