Salmon is a delicious, heart-healthy fish. Taking it to the grill enhances its flavors and offers a mildly sweet caramelization to the surface of the flesh. Seasoned with dill, lemon juice, and garlic, this grilled salmon recipe is a wonderful addition to summer cookouts, while fast and convenient enough for weeknight meals.
- 2 large salmon fillets (skin on and 1 1/2 inches thick)
- 1/4 cup/60 mL grapeseed oil
- Juice of 1 lemon
- 2 tablespoons/30 mL fresh dill (chopped)
- 2 teaspoons/10 mL sea salt
- 1/2 teaspoon/2.5 mL garlic powder
- 1/2 teaspoon/2.5 mL coarse ground black pepper
- Preheat grill to medium heat. Combine lemon juice and grapeseed oil together in a bowl. Brush liberally onto skin side and then onto salmon flesh.
- Make a rub mixture out of salt, black pepper, and garlic powder. Sprinkle onto salmon and then top with chopped dill.
- Place salmon flesh side down onto grill grate. Allow to cook for 2 to 3 minutes, and very carefully using a spatula, work fillets away, on all sides, from grill grate. Once free, gently turn fillets and with cover down, allow fish to cook for 8 to 10 minutes, or until it reaches an internal temperature of 145 to 150 degrees F.
- Remove from grill, plate and garnish with lemon slices and additional chopped dill.
If the proposition of turning salmon fillets sounds too cumbersome, you can place the salmon fillets onto a presoaked cedar plank and grill it that way.