Grilled Salmon with Lemon and Fresh Dill

by Meri on July 26, 2014

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Summertime means you can finally find fresh fish around town. If you know me well or have followed this blog for awhile you’ll know I’m a fish snob. It’s my father’s fault as he was an avid sports fisherman and we always had fresh fish. When I first started purchasing fish I lived in Seattle where once again it was so simple to get really fresh fish. Then I moved to California and got my first taste of fish from a local grocery store. Bleh! No wonder so many people don’t like fish. This is one food that really needs to be as fresh as possible. Here are a few fish tips I learned from the master, my dad. 

  • Buy fish as whole as possible. If the entire fish is a little weird for you, make sure the fish at least has the skin on the bottom. The more fish is cut up the more it degrades. 
  • Look for shiny scales and firm flesh, no gaps in between. 
  • Saltwater fish should smell salty like the shore, not really “fishy”.
  • If buying fish that has plastic wrap it should contain as little air as possible.

We all love grilled salmon in our household and we like to keep it simple. The beauty of fish, especially when grilling, you don’t have to make a fussy recipe. Simple ingredients are the best. This Lemon and Fresh Dill is one of our go-to recipes especially when we’re getting together with family!

 

Grilled Salmon with Lemon and Dill

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Ingredients
  1. 1 pound Salmon
  2. 1 tablespoon fresh dill, chopped fine
  3. 1 teaspoon lemon zest
  4. 1/2 teaspoon garlic powder
  5. 4 to 6 lemon slices
  6. Salt and pepper to taste
  7. 4 to 6 lemon wedges for serving
Instructions
  1. If using a cedar plank, soak according to directions and heat on the grill for 10 minutes. If not spray grill with non stick cooking spray and heat to medium heat for about 10 minutes.
  2. Sprinkle salmon evenly with dill, lemon zest, garlic powder, salt and pepper. Lie the lemon slices over the top.
  3. Place salmon skin side down on the grill, cover and cook for about 10 to 15 minutes or until the fish is just getting flaky. Don’t overcook!
  4. Serve with lemon wedges!
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