Lime Dill Shallot Grilled Salmon Recipe

Enjoy Lime Dill Shallot Grilled Salmon Recipe for summer entertaining! Make a foil-lined tray for easy prepping and grilling! Delicious flavors!

Perfect for summer grilling, try this Lime Dill Shallot Grilled Salmon Recipe for hosting. Plus, you can get the coolest Camp Chef Cooler 50 (and efficient) cooler for your deck to hold drinks!

Lime Dill Shallot Grilled Salmon Recipe

Moving into our smaller mountain home 2 years ago has changed the way I look at hosting. What used to be a large, set table, where my husband and I loved plating the food and serving each guest, now looks a bit different. For summer hosting, we love salmon! This Lime Dill Shallot Grilled Salmon Recipe is a winner for sure!

Our smaller space has been a good thing, with a great wrap-around deck. It’s more casual and inviting, especially when it comes to hosting a dinner.

Casual is good! (Says Alder, our now one-year-old Whoodle puppy!)

Grilled Salmon Recipe

This week we enjoyed this new Lime Dill Shallot Grilled Salmon Recipe with our boys on our pellet grill (don’t forget to try this Cashew Pesto Wild Sockeye Salmon with Heirloom Tomato recipe). Oh man, was it ever good.

If you don’t cook with shallots, you’re really missing out. I buy them every time I go to the store. They’re just sweet and so yummy! A step above garlic, in my opinion.

Maybe you’ve made my Grilled Lemon Dill Salmon (so easy, watch the video). Well, this is made the same way, but with a few different ingredients. Yes, shallots :)

How to grill salmon

1. 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.”
2. 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.
3. 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.
4. Use a meat thermometer, with the thickest part of the salmon cooked at 130 degrees, or using a back of a spatula (MY EASY METHOD), until firm (and not spongy).

This recipe was so good left over too, we enjoyed it in tacos the next night for dinner.

Camp Chef Cooler 50

The cooler? This Camp Chef Cooler 50  (in white) is everything you would expect from Camp Chef. It sits right next to our pellet grill, and we keep ice stocked with drinks for summer entertaining. The ice lasts for days.

Honestly, we’ve never had a cooler so effecient.

It’s super heavy duty with a gasket to seal the cold in. It has reversible feet the cooler can grip or slide, making it easier to load and unload if you’re headed to the great outdoors.

There’s a molded hole for a lock with non-breakable heavy-duty hinges (how many times have your hinges come off on a cooler? A LOT for us!)

50 Liters of room is the perfect size for our family!

These moments with our boys at home are precious. They won’t last forever, and I often pinch myself. Of course our sons have dreams and goals, and will be off on new adventures soon. But for now, this mama is happy.

If we create a space full of character and love and creativity and respect, our kids will come home. They’ll walk through the door, take off their shoes, graze through the kitchen cupboards or fridge, and ask what’s for dinner? But honestly, no matter how good the food is, our kids are grateful.

Not every meal in our home is as gourmet as this salmon recipe, but guess what is consistent?

A good, soulful conversation around the table, every time.

5 stars (2 reviews)

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Get the Recipe:

Lime Dill Shallot Grilled Salmon Recipe

Make your own foil-lined trays for keeping the juices contained, ready for prep and grilling.

Prep Time: 15 minutes mins

Cook Time: 10 minutes mins

Total Time: 25 minutes mins

Yield: 8

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Ingredients

 

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• 1 large salmon filet, we buy our salmon from Costco
• 1/2 stick butter, 1/4 cup, slightly melted
• 2 large shallots, finely chopped
• 3 limes, juiced
• 2 Tbsp. fresh dill, finely chopped
• 1/4 cup dark brown sugar
• 1 Tbsp. pepper
• Kosher salt

Instructions

 

• 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.
• Prepare one large foil tray 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.”
• Wash and pat-dry the salmon (with paper towel). Place on the foil tray.
• In a small bowl mix together the butter, shallots, lime, dill, brown sugar, and pepper. Press evenly over the salmon. Heavily salt the salmon filet.
• Place the salmon tray on the grill. Grill the salmon at 300 degrees, or as low as you can go. Slow-grilling salmon is what makes it good.
• 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 the back of a spatula, until firm (and not spongy).
• Transfer the salmon to individual plates; serve immediately.

Author: Sandy / Reluctant Entertainer

Did you make this recipe?Tag @reluctantentertainer on Instagram and hashtag it #reluctantentertainer!

Camp Chef sent us this cooler to try out. We love Camp Chef and have used their products for years.

More side dishes to go with this salmon: Cowboy Pasta Salad [BellyFull], Dill Pickle Pasta Salad [Spend with Pennies], and Broccoli Bacon Cashew Salad [RE].

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