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Grilled Lemon Dill Salmon

Make your own foil-lined trays for keeping the juices contained while making this delicous lemon dill salmon.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 6


  • 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


  • 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 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.
  • 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.
  • Sprinkle the fresh dill (or dried if you don’t have fresh) on top of the buttered salmon pieces.
  • Squeeze 2 lemons and drizzle over the salmon.
  • 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.
  • 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).
  • Transfer the salmon to individual plates; serve immediately.