|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 58g||74%|
|Saturated Fat 18g||91%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 0g||1%|
|Total Sugars 0g|
|Vitamin C 5mg||26%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Salmon, lemon, and dill are a classic combination, adding brightness and earthy flavor to this rich-tasting fish. In this recipe, the fish is marinated before being grilled, basted while cooking, and finished with a sauce to complete the dish.
This easy grilled salmon can be prepared with either fillets or steaks. The marinade is a simple mixture of lemon juice and zest, fresh dill, garlic, and vegetable oil and works triple duty as a marinade, basting sauce, and finishing sauce; the mixture is boiled before using as a sauce to be sure there are no contaminants from the raw fish and so it thickens up a bit.
Plan to let the salmon marinate in the refrigerator for 1 to 2 hours before cooking. A gas grill, charcoal grill, or stovetop grill pan will all work for this recipe. If you don't have fresh dill, you can use dried dill; just reduce the amount to one teaspoon as dried herbs have a much more concentrated flavor than fresh.
Gather the ingredients.
Place the salmon in a shallow, nonreactive dish.
In a bowl, combine the lemon zest, lemon juice, vegetable oil, dill, and garlic. Whisk to combine and emulsify.
Pour the marinade over the salmon. Cover and refrigerate for 1 to 2 hours.
Preheat a grill to medium and lightly oil the grates to prevent the fish from sticking. Remove the salmon, reserving the marinade, and place the fish on the grill.
Pour the marinade into a saucepan and bring to a boil. Remove from the heat and set aside.
Cook the salmon for about 4 minutes on each side or until the fish flakes easily, basting with the boiled marinade.
To serve, spoon a little sauce on top of each fillet or steak and enjoy.
When a recipe calls for both citrus zest and juice, it is much easier to zest the fruit before cutting and juicing it. This way, you can hold the lemon, lime, or orange in your hand while zesting, and then cut and squeeze out the juice.
- If you'd rather not grill the fish, you can bake it for 10 minutes or so at 400 F. Skip the basting and just serve the sauce on top of the fish.
- Add a teaspoon of capers to the sauce after it has boiled.
- Us chopped shallots in place of the garlic.