Logo   (since 1999)


Home   |   FOOD ARTICLES   |   Food Trivia   |   Today_in_Food_History   |   Food_History_Timeline   |   Recipes   |   Cooking_Tips   |   Food_Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food_Festivals_and_Events

Food Articles, News & Features Section

  You are here > 

HomeFood ArticlesBBQ and Grilling >  Summer Grilling Made Easy



FREE Magazines and
other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.


Philodendron leaf



Summer is the season our thoughts go to cooking outdoors - grilling.

We are all familiar with cooking meat on the grill - juicy steaks, hamburgers and tangy ribs. But how about some lighter fare?  Here are three lighter recipes for summer grilling - a salmon with citrus flavored sauce, grilled vegetables and a light grilled halibut (or any solid white fish) with a herb and lemon flavored crust.

So any time you are in the mood for something a bit different and a little on the lighter side, try these out.

Makes 6 servings.


    • 1/4 cup honey garlic barbecue sauce
    • 2 tablespoons lemon juice
    • 2 teaspoons chopped chives
    • 2 teaspoons melted butter
    • 2 teaspoons honey
    • 1 teaspoon finely grated lemon zest
    • 1/2 teaspoon salt
    • pepper to taste
    • hot pepper flakes (optional) 
    • 2 pounds salmon fillet, one large fillet or individual portions (works best with one large fillet)


Preheat the grill to medium high and grease well. Pierce a piece of nonstick foil several times and place on a baking sheet. Stir the barbecue sauce with the other ingredients (except the salmon). Put the salmon on the foil, skin side down.

Brush half the sauce mixture over the salmon. Slide the foil on to the grate. Cook, covered, without turning for 15 to 17 minutes or until salmon is cooked but still slightly cook in the center. Brush with the remaining sauce mixture during the last 5 minutes of cooking.

To serve, slice salmon into portions and use a thick metal spatula to remove from the portions from the foil. Leave the skin behind. Garnish with added chives if desired.

Cedar Plank Version:
Soak an untreated cedar plank in clean water for 2 hours. Place the plank on the grill and preheat for 5 or 10 minutes or until wood begins smoking. Place the salmon on the cedar and proceed as directed above. Use skinless salmon for best results.


Makes 6 servings.


    • 1/2 cup garlic and herb flavor barbecue sauce (or your favorite marinade)
    • 3 tablespoons melted unsalted butter or olive oil
    • 1 tablespoon fresh parsley, chopped (or 1 teaspoon of dry)
    • 1 tablespoon fresh thyme, chopped (or 1 teaspoon of dry) 
    • 3/4 pound each of small red and white potatoes
    • 4 cobs corn, cut in half or thirds if larger
    • 1 pound assorted summer squash such as green or yellow zucchini or patty pan squash


Whisk the marinade or barbecue sauce with the butter, parsley and thyme until well combined. Reserve.

Bring a large pot of salted water to a boil. Working in batches, blanch the potatoes for about 10 minutes. Blanch the corn for 2 minutes. As the vegetables are finished, use a slotted spoon to transfer them to a large bowl of water to chill. Drain well and pat dry. Toss all the vegetables with the marinade mixture until evenly coated.

Preheat the grill to medium high. Grill the potatoes corn and squash, turning as needed and basting with any remaining marinade. As vegetables become tender, remove from the grill to a warm platter or bowl. Tent the cooked vegetable platter with foil until all vegetables are cooked.

Makes 4 servings.


    • 3/4 cup fresh bread crumbs
    • 2 tablespoons grated Parmesan cheese
    • 1 tablespoon finely grated lemon zest
    • salt and pepper to taste
    • 1 tablespoon butter or margarine
    • 2 tablespoons mayonnaise
    • 1 tablespoon fresh tarragon, chopped
    • 1 pound halibut fillets, about 1/2" thick, skin left on
    • 2 tablespoons fresh lemon juice


In a small bowl, combine bread crumbs, Parmesan cheese, lemon zest, salt and pepper. Add butter and toss with a fork to form a crumbly mixture. In another bowl, combine mayonnaise and tarragon.

Arrange the fish, skin side down, on a platter. Spread each fillet with the mayonnaise mixture. Press crumbs mixture onto each fillet.

Preheat barbecue on high for 10 minutes. Reduce the heat to medium-high. Arrange fillets on barbecue skin side down. Lower lid and cook until fish flakes easily with a fork and topping is browned, about 10-12 minutes. Drizzle lemon juice over each fillet and serve immediately.

Karen Ciancio is a cook and lover of all things food and cooking related. Her website contains hundreds of recipes, cooking tips, measurement conversions, kitchen ideas and diet and nutritional information.

Go to Top of page


  Home   |   About & Contact Us   |   Chef James Bio   |   Website Bibliography   |   Recipe Contests   |   Food Links  

Please feel free to link to any pages of from your website. 
For permission to use any of this content please E-mail: [email protected] 
All contents are copyright © 1990 - 2022 James T. Ehler and unless otherwise noted.  All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.