When it comes to fish in this house, salmon has carved out a place in the hearts of my children, my husband and me. We grill it on cedar planks. We prepare blackened salmon to spice things up. We smoke it and use it to top lemon-infused cream cheese and bagels. We even recently topped it with a pineapple-mango salsa.
Still, salmon that is seasoned lightly with lemon and dill and then tossed on the grill in the back remains the favorite. There’s something about the simplicity that is just right. The lemon and the dill brighten it up and enhance the fish rather than becoming a spice on their own. Plus, I really enjoy picking the dill from the garden. There’s a lot of it right now, so pick away I shall.
Salmon takes very little time to grill. I usually just let it marinate lightly while the grill warms, and I barely have enough time to throw some sides together. I served this on a bed of browned-butter pasta alongside fresh green beans that also made their way from my garden to my dinner plate that had been sauteed in olive oil with a bit of garlic and just the smallest squeeze of lemon.
Lemon Dill Grilled Salmon
1- to 2-pound salmon fillet
1 tablespoon fresh dill, minced
cracked black pepper
2 tablespoons olive oil
Rinse your fish and pat it dry with a paper towel. Juice half a lemon over the salmon. Sprinkle salt and pepper over the salmon flesh and then half the dill. Allow to sit for 20-30 minutes while you preheat your grill to 500° F.
When the grill is hot, spray fish lightly with olive oil to prevent sticking. Place flesh side down on the grill and cook for 3 minutes. Carefully flip the salmon to the skin side. Squeeze juice from 1/4 lemon and a teaspoon of dill. Continue cooking for 5 minutes. Remove from grill. Allow to sit for at least 5-7 minutes before serving to allow juices to rest.
Makes 4-6 servings.