• KD Bryant

Savory Grilled Salmon & Smoked Spinach


I have about fifty-leven recipes for grilled salmon, but this by far is one of my favorites. And this smoked spinach is a big hit with the kiddo (I have two kiddos, but the younger one likes his raw veggies only). Here's what you need.



Savory Grilled Salmon

4-6 Wild caught salmon filets (thawed if previously frozen and patted dry)

2 tablespoons of Extra Virgin Olive Oil

3 tablespoons or 1 packet of dry Ranch dressing mix (I use Hidden Valley)

Here's where you channel your ancestors or sprinkle fairy, or whoever joins you in the kitchen

Kosher Salt (sprinkle on both sides to taste)

Cracked Pepper (sprinkle on both sides to taste)

Garlic Powder (sprinkle on both sides to taste)

Measure enough heavy-duty foil to wrap your filets for the grill


Spray one side of your foil with Pam (butter flavor makes it better) :)

Place your filets in a long row next to each other.

Drizzle olive oil on both sides

Sprinkle your Ranch seasoning on all pieces on both sides

Summon your sprinkle fair or ancestors and sprinkle your salt, cracked pepper and garlic powder to taste).

Tajin is one of my favorite seasonings, but if you're not familiar, start off with about three shakes on the top of each filet. Once you taste, you'll know if you want a little more or less with your next grilling or cooking session. I use it a lot.

Place your salmon away from direct heat. I place on my top rack or to the side away from the charcoal and close the grill lid. I let my salmon cook through about 6 minutes, depending on the thickness and my desired doneness for my fish. Everyone is different here, so monitor your salmon to meet your liking. For the next three minutes, open the top of your foil enough to allow the smoke to brighten up the flavor and close the grill lid. Keep a watch here. The higher the heat, the faster your salmon will cook, so you may want to shave a minutes from the initial cook to allow more time for the smoke-through. Remove from the grill and reseal the foil. Let it sit for about 3-4 minutes and then serve.


Smoked Spinach

This is a super-easy and flavorful recipe.

1 package of frozen spinach.

Garlic powder

1 teaspoon of Kosher Salt

Cracked black pepper

1 packet of Lipton Onion soup mix

1/2 cup of chicken stock


Pull out that heavy-duty foil

Place your spinach in the center. Massage it a bit to break it up.

Call your sprinkle fairy or ancestor again. Sprinkle the garlic powder and pepper to taste.

Sprinkle your salt and keep in mind that the soup mix has salt

Sprinkle your packet of Lipton Onion soup

Drizzle your chicken stock over the spinach

Close your foil and place away from the coals on the grill

Cook for 10 minutes

Open the foil to allow smoke to flow through for another 3-5 minutes

You may move your spinach closer to the heat for the smoke-through if it isn't to your desired doneness. You'll need to eyeball it.

Remove from grill, close the foil and shake the spinach around to ensure the flavor goes all the way through. Let it sit for about two minutes and then serve. Enjoy!


Note: I use charcoal and wood for grilling, so time is estimated based on fire. Monitor closely and adjust as needed if you're using a gas grill.











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