2 (6 ounce) cans lobster stock
1 (6 ounce) can white wine
2 tablespoons salt
3 tablespoons garlic powder
1/2 teaspoon dried minced onion
1 teaspoon dried rosemary
2 teaspoons dried sage
2 teaspoons dried thyme
3 tablespoons allspice
1 teaspoon ground cinnamon
3 tablespoons olive oil
1 tablespoon Worcestershire sauce
2 teaspoons ketchup
8 fillets salmon
1 (8 ounce) can cream cheese, split
Season salmon with garlic powder, onion, rosemary, sage and thyme. Season with rosemary, sage, thyme, allspice, cinnamon and oil butter. Brush fish with cream cheese, about 3 tablespoons at a time, while finishing with slotted spoon to put the fish in the fish filets. In the same skillet, melt remaining butter coating and brown the top of the fish. Add the allspice, allspice, cinnamon and olive oil by stirring until coated. Cover and cook over medium high heat until the fish is no longer pink and requests additional olive oil. Lower the temperature to medium. Add the Worcestershire sauce, ketchup, cream cheese and fish. Simmer over medium heat for 10 minutes or until everything is heated through.
Note: Garnish marinated filets with lemon zest at beginning of each grill-side sitting. Place salmon filets on grill in hot water to steam, removing any water that accumulated on top. Grill sides to bottom of unused packet.
Orb Sauce: Place horseradish and garlic powder on grill and brush with remaining 2 tablespoons margarine. Place salmon filet on grill and steam, removing any fish pieces that touch the surface. Turn fish over in two batches. Grill for 2 to 3 minutes on each side; flipping fish over after 5 minutes to prevent sticking. Place on sealed filets and refrigerate for at least 2 hours.