Grilled Frozen Salmon in Grape Leaves
Level: EasyTotal Time: 55 minutesActive Time: 45 minutesYield: 4 servings
Grilling frozen salmon becomes simple—and flavorful—with the help of grape leaves. These edible wrappers prevent the fish from sticking to the grill, add a subtle earthy note, and keep the fillets firm enough to turn easily. A bonus? The marinade clings to frozen fish, infusing it with flavor as it cooks. Pair this dish with rice and a fresh salad for a complete, satisfying meal.
Directions
Prep the grill: For charcoal grills, bank one chimney starter-full of lit, ashed-over briquettes to one side (place a drip pan on the opposite side to avoid flare-ups). For gas grills (with 3 or more burners), turn all burners to medium-high heat for 15 minutes, then turn off one middle burner. Follow your grill’s manufacturer guide for best results.
Make the tomato sauce: In a small grill-proof saucepan, stir together tomatoes, butter, ouzo, 4 tablespoons of olive oil, 1 teaspoon of lemon zest, and ½ teaspoon of salt. Set aside.
Marinate the salmon: Combine the remaining 2 tablespoons of olive oil, 1 teaspoon of lemon zest, oregano, red pepper flakes, and 1 teaspoon of salt in a small bowl. Spread this mixture evenly over the flesh side of the frozen salmon fillets.
Wrap the salmon: Lay one grape leaf veiny-side up on a clean work surface, with the tip pointing away from you. Overlap another leaf at the top by about 1 inch, repeating with 2–3 more leaves (depending on size) to form a single line. Place a salmon fillet on the nearest leaf, then roll the fillet in the overlapping grape leaves. Transfer to a plate and repeat with the remaining fillets.
Grill the salmon: Cook the wrapped fillets over direct heat for 5 minutes, turning halfway, until the grape leaves are charred in spots. Move the salmon to the indirect heat side of the grill, then place the tomato saucepan over direct heat. Cover the grill and cook for 12 minutes (adjust based on fillet thickness) until the tomatoes burst into a saucy mixture and the salmon is firm and opaque throughout.
Serve: Transfer the wrapped salmon to a serving platter. Stir herbs into the tomato sauce and spoon it over the fish. Serve with rice and a salad.
