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Pepper Crusted Salmon Fillet


1 Fresh salmon fillet per serving.
Olive oil.
Garlic Powder.
Salt
Fresh ground black pepper.
Lemon wedges.

Wash fillets and remove any small bones that may be in them. Pat dry with paper towels.
Coat both sides lightly with olive oil to prevent sticking.
Flesh side up, sprinkle with salt and garlic powder. Press the black pepper into the fillets coating well.
Place fillets skin side down on a charcoal fire or on an indoor grill over medium heat, turning after 3 minutes. Cook only until medium done, do not overcook.
Serve hot with lemon wedges.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.