From our chefs to your kitchen, this one will please the food critic in us all. Not only does it taste like you should be sitting in a five star restaurant, the presentation will make your friends accuse you of attending night classes at the culinary institute.

Snappetizer Selection:

  • 1 – 2.5 oz. Sweet Pepper Topper


For the Salmon —

  • 1 – 1 ½ lbs. salmon fillet cut into 4 pieces
  • Olive oil

For the House Seasoning —

  • ¼ c. garlic powder
  • ¼ c. kosher salt
  • ¼ c. dried parsley
  • ¼ c. dried minced onion
  • ¼ c. dried basil
  • 1 Sweet Pepper Snappetizers Toppers cup (2.5 oz.)


  • Prepare the House Seasoning: Mix ingredients together and store in an airtight container for up to 6 months.
  • Prepare the Salmon: Rub each piece of salmon with olive oil and sprinkle with house seasoning, to taste (I use about 1 teaspoon of olive oil and ¼ teaspoon of seasoning per piece).

For the Salmon —

  • Cook: 20 min (cooking directions based on kamado style grill)
  • Grill the Salmon: Heat coals, gas grill, or grill pan to medium heat. Remove salmon from the bag and discard marinade. Place salmon on the grill. Cover and grill over medium heat for about 5 minutes per side (maybe a few more minutes, depending on the thickness of your fish). The salmon is done when it flakes easily with a fork.

Make it Yummy: 10 seconds
For the Salmon —

  • Peel open Sweet Pepper Topper™ cup and pour over the grilled salmon to glaze.
  • Enjoy.

(Note: For an Asian flare, try the Peach Habanero as your glaze. You really can’t go wrong with either.)

“Make Entertaining a SNAP” TIP:

  • Purchase precooked grilled salmon from your favorite grocer.
  • Top with Sweet Pepper Topper
  • Enjoy