|Nutritional Guidelines (per serving)|
|Servings: 2 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 80g||102%|
|Saturated Fat 13g||64%|
|Total Carbohydrate 2g||1%|
|Dietary Fiber 0g||1%|
|*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.|
This recipe for mayonnaise grilled salmon has been around for a while and it's always worth going back to.
Spreading mayo on fish before grilling it may seem odd, but mayo is mostly oil flavored with lemon juice, salt, and sometimes mustard and herbs—exactly the sort of ingredients you might ordinarily coat fish with before grilling it.
And in fact, dilled mayonnaise is an even better choice than regular mayonnaise when making this. The flavor is best when grilled over charcoal, but it's mighty good even if you use a grill pan on the stove.
- For the Salmon:
- 2 (6-ounce) salmon fillets (skinless)
- For the Dilled Mayonnaise:
- 3/4 cup mayonnaise (good quality)
- 1 teaspoon lemon juice
- 1/4 teaspoon sesame oil
- 1 teaspoon minced shallot
- Optional: 1/8 teaspoon Tabasco
- 2 to 3 teaspoons chopped fresh dill
Prepare the Salmon
Carefully run your finger up the center of the fillet (against the grain) and if you find any pin bones, pull them out with a small pair of needle-nosed pliers.
Pat the fillets dry and set aside.
Make the Dilled Mayonnaise
In a small bowl, combine mayonnaise, lemon juice, sesame oil, shallot, and optional Tabasco. Fold in the chopped dill. Chill until ready to use.
You will use 1/2 cup of this mayonnaise for the fish, and the remainder 1/4 cup is to be used as the garnish.
Grill the Salmon
Lightly spread dilled mayo on both sides of the fillets. Set aside.
Heat the grill (or grill pan) to medium heat for charcoal and medium-high heat if using a grill pan.
Place the fillets on the grill at a diagonal angle and grill for 3 1/2 minutes.
Using a very thin, wide spatula, rotate each filet 1/2 turn without flipping to create that lovely crosshatch pattern and cook another 3 1/2 minutes.
Turn fillets over and cook another 3 to 4 minutes depending on how thick they are.
Serve with a dollop of mayonnaise and a sprig of dill.