Grilled lemon dill salmon
Skin-on salmon fillets grilled skin side down until crisp and flaky, then spooned with a bright lemon, dill and Dijon dressing. No sticking.
- Prep
- 10 min
- Cook
- 9 min
- Serves
- 4
- Per serve
- 470 kcal
Ingredients
Method
Heat a gas grill to medium-high, about 425 to 450°F, with the lid closed, or light a charcoal grill until the coals are ashed over. Allow about 10 minutes so the grates get properly hot.
While it heats, whisk the olive oil, lemon zest and juice, chopped dill, mustard, garlic and honey with a pinch of salt in a small bowl.
Pat the salmon very dry, especially the skin. Brush all over with the neutral oil and season with the salt and pepper.
Scrub the grates clean with a grill brush, then wipe them several times with a well-oiled paper towel held in tongs until they look glossy. Lay the salmon skin side down and close the lid. Don't touch it: the skin will release on its own when crisp.
Slide a thin metal spatula under each fillet and flip it for a minute or two to mark the top, until the center reads 145°F and flakes easily with a fork.
Transfer to plates, spoon over the lemon dill dressing and top with dill sprigs.
Tips
- Three things stop sticking: a clean grate, a very hot grate, and oil on both the grate and the fish. If it won't release, give it another minute.
- Grill pan option: heat a ridged grill pan over medium-high heat for 3 minutes, oil it, and cook skin side down 5 to 6 minutes, then 1 to 2 minutes on the flesh side.
- For honey-mustard salmon, brush the fillets with 2 tbsp Dijon mixed with 1 tbsp honey in the last 2 minutes instead of using the dressing.
