Grilled Lemon Dill Salmon

Try this Grilled Lemon Dill Salmon recipe for your next dinner party menu, or better yet, make it for a weeknight family meal (and delicious for brunch).

Grilled Lemon Dill Salmon | ReluctantEntertainer.com

My dad is a very big fisherman on the Oregon Coast. Every year he brings back Rogue River Chinook Salmon and we reap many delicious meals. Like this Grilled Lemon Dill Salmon recipe that I recently served for a summer meal.

Good fish smells slightly sweet, like the ocean, and that is what I love about my Dad’s salmon.

Grilled Lemon Dill Salmon | ReluctantEntertainer.com

Eat Fish.

Not only do salmon fats protect us again heart disease, reduce inflammation and blood pressure, and lessen chances of cancer, it just tastes delicious, especially when it’s not overcooked and has the right seasonings!

When our family was very young, we taught our kids to eat fish. Not wanting a fishy flavor, we’d either teriyaki it or cook it with this recipe I’m sharing today.

Grilled Lemon Dill Salmon.

Cooking salmon is probably my favorite dish to make for company! We usually broil it in the winter months and grill it in the summer, varying the seasoning.

This winter we’ll be eating frozen salmon caught by my dad, vacuum-packaged immediately after it was caught in the ocean, and just as excellent as fresh. Thank you, Pop!

Grilled Lemon Dill Salmon | ReluctantEntertainer.com

Salmon TIPS:

-Don’t overcook salmon. Remove it from the heat when it’s still a bit underdone.

-Use the back of a spatula to press down on the thickest part of the fish. If it still feels “spongy,” it is not quite done. If it is hard, quickly remove the fish from the heat.

-Fish continues to cook for 3-4 minutes after it’s removed from the heat.

-Teach your kids how to eat salmon at a young age, and for kids who come over for meals —your salmon recipe just may be their very favorite meal to eat in your home! Teach them young so they are healthy when they get older!

Grilled Lemon Dill Salmon | ReluctantEntertainer.com

Make a foil tray.

What I love about this recipe is you don’t ever flip the salmon. You make your own tray (using foil), cook for a short time, and serve! A very quick way to host a dinner party!

Layer two 16-inch pieces of foil (one directly on top of the other) and fold up each side about an inch, to create a rectangular “tray.” Place the salmon-filled tray on the grill and proceed with cooking.

We had my sister and family over for dinner last week. This salmon was a HIT, as I used fresh dill, which I believe makes all the difference. That, and fresh-from-the-ocean salmon taste!

How often does your family eat salmon?

Grilled Lemon Dill Salmon | ReluctantEntertainer.com

Grilled Lemon Dill Salmon

Yield: 6

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Make your own foil-lined trays for keeping the juices contained while making this delicous lemon dill salmon.

Ingredients:

  • 6 salmon fillets, about 8 oz. (1 inch thick) or 2 large fillets
  • 1/3 cup butter, melted
  • Kosher salt and freshly ground pepper
  • Fresh dill (about 1/2 cup chopped) or 2 Tbsp. dried dill
  • 2 lemons, halved for juicing

Directions:

  1. Set the grill for indirect heat, preheating to very hot (500 degrees), then turn it down to 300 degrees or as low as you can go.
  2.  Prepare two foil trays for cooking the salmon. [Make your own: Layer two 16-inch pieces of foil (one directly on top of the other) and fold up each side about an inch, to create a rectangular “tray.” Place the salmon-filled tray on the grill and proceed with cooking.
  3. To prepare the salmon, lay the salmon on the foil (or skin side down), and drizzle the melted butter evenly over all the pieces. Salt and pepper.
  4. Sprinkle the fresh dill (or dried if you don’t have fresh) on top of the buttered salmon pieces.
  5. Squeeze 2 lemons and drizzle over the salmon.
  6. Place the salmon trays on the grill. Grill the salmon at 300 degrees, or as low as you can go. Slow grilling salmon is what makes it good.
  7. Cover the grill and cook until the salmon just begins to flake easily and is almost completely opaque throughout, 7 to 8 minutes, or until done to your liking. Use a meat thermometer, with the thickest part of the salmon cooked at 130 degrees, or using a back of a spatula, until firm (and not spongy).
  8. Transfer the salmon to individual plates; serve immediately.

Try my friend’s salmon recipes!

Baked Lemon-Oregano Salmon with Roasted Tomatoes {recipe girl}

Easy Grilled Salmon Recipe in Foil {Wrapped} with Ginger & Soy Sauce {cookin canuck}

Healthy Broiled Salmon Gyros {aggies kitchen}

Honey-Teriyaki Salmon {skinnytaste}

Grilled Salmon Fillet with Cucumber Dill Sauce {foodiecrush}

Teriyaki Salmon Recipe {add a pinch}

Pistachio Lime Baked Salmon {my recipe}

Baked Salmon with Coconut Broth {my recipe}

Easy Salmon with Barbecue Chips {my recipe – kids LOVE this one!}

Grilled Lemon Dill Salmon

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6 comments

  1. We always had dill with salmon growing up. I just adore it. Love this!

  2. I never eat fish but I know I need to change that. All that dill on top makes me think it would be amazing!

  3. We LOVE salmon around here…yes, even in Texas! ;) Can’t wait to try your recipe and tips!

  4. This looks awesome, Sandy. How wonderful to get it fresh from your dad’s fishing!!

  5. Looks like a great recipe! My parents have been spending summers on the Washington coast since retirement and fill their freezer with salmon, tuna and halibut, packed fresh and (like your dad!) frozen immediately after it’s caught in the Pacific. My husband went salmon fishing with him a few days this summer, and now we have enough – along with what my dad shared – to eat salmon weekly. It’s such a treat!

  6. I love salmon. I could eat it every day. My kids eat fish too. Good for you for instilling that in your kids, since it’s so healthy. Wonderful way to fix salmon. Wow that was quite a fish in the photo.

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