Grilled Salmon with Lemon and Dill
This is a favorite summer dish. In fact, I’ve been known to crave it in the middle of Winter. Individual portions are prepared using foil “tents”, which makes serving a breeze. You can prepare one large portion, if you like, though. I prefer to use wild caught salmon; it is quite readily available now and can be reasonably priced if you purchase frozen portions. Removing the skin isn’t necessary for this recipe – the meat will separate itself rather easily once it has been cooked. At home, we serve this with couscous (ready in 5 minutes!) and steamed broccoli or grilled mixed vegetables.
Ingredients
- 6 4-6 ounce portions of salmon
- 2 medium lemons, one cut in half and the other cut into 6 slices (excluding ends)
- 6 sprigs fresh dill (or about 1 tablespoon dried dill)
- ½ cup butter (one stick), melted
- 6 pieces standard size heavy-duty aluminum foil, about 18 inches long
Instructions
- For each salmon portion, place 1 tablespoon of butter in the center of a sheet of aluminum foil and brush it so that the salmon portion will cover it.
- Place salmon portion on top of the butter and squeeze about ½ teaspoon of lemon juice from the halved lemon on it.
- Pour another tablespoon of butter over the salmon.
- Place on sprig of dill (or 1 teaspoon of dried dill) and one slice of lemon on top.
- Pull the short sides of the foil sheet together so that they are pressed together.
- Fold over two to three times to seal.
- Then seal the opposite ends.
- The foil shouldn’t touch the sides or top of the salmon so that a small tent is formed.
- Grill on medium-high heat for about 10 minutes.
- To check for doneness: remove one foil tent from the grill.
- Carefully open foil tent.
- Salmon should be opaque and will be light pink all the way through.
- If there are dark pink sections in the center of the salmon, return to grill and cook for an additional 2 minutes.
