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© Meredith Corporation. All rights reserved. Used with permission.
If using wood chips, soak wood chips in enough water to cover for at least 1 hour before grilling. Drain before using. Thaw fish, if frozen. Rinse fish; pat dry with paper towels.
For marinade: In a small bowl, combine sweet pepper, vinegar, apple juice and oil. Reserve 1/4 cup of the marinade. Place salmon in a large resealable bag. Pour remaining marinade over salmon in the bag. Seal bag; turn gently to coat salmon. Place in a shallow dish and marinate in the refrigerator for 2 to 4 hours, turning bag occasionally.
Remove salmon from marinade, discarding used marinade. Sprinkle tops of salmon fillets with the salt and pepper. Core apples. Trim tops and bottoms off apples and discard. Cut apples horizontally into 1/4-inch-thick slices. Lightly coat both sides of apple slices with cooking spray. In a small bowl, combine allspice and cardamom. Sprinkle over apple slices.
For a charcoal grill, sprinkle wood chips (if using) directly over medium coals. Place fish, meaty side down, on the greased grill rack directly over the medium coals. Grill, uncovered, for 3 minutes. Turn skin sides down. Grill, uncovered, for 5 to 7 minutes more or until fish flakes easily when tested with a fork. Grill onion slices for 8 to 10 minutes or until tender, turning once. Grill apple slices alongside salmon for 4 to 6 minutes or until warmed through and just tender, turning once. (For a gas grill, preheat grill. Reduce heat to medium. Add wood chips [if using] according to manufacturer's directions. Place fish, onions and apple slices on greased grill rack over heat. Cover; grill as above.)
Coarsely chop the apples and onions. Toss with reserved marinade mixture. Serve on top of salmon. If desired, serve with salad greens.