Grilled salmon is a dish known for its deliciousness and nutritional benefits. The marinade is an essential element to making this dish. As you marinate the fish with herbs and spices, the fragrant aroma whet’s your appetite.
The salmon tastes best when it is marinated longer. This is to make sure the salmon absorbs the herbs and spices. It can be a bit difficult to prepare this dish because the salmon fish is a little flaky. Apart from that little difficulty, the rest of it is super easy.
Also, it doesn’t take up too much of your time.
- 1 ½ pound salmon fillet
- 1 small bunch of fresh dill, divided
- 1 medium lemon
- 2 tbsp of melted unsalted butter (or canola oil or olive oil)
- 3 cloves of minced garlic
- ¾ tsp of salt
- ¼ tsp of freshly ground black pepper
- Remove the salmon from the refrigerator and leave it at room temperature for about 10-15 minutes while you get the other ingredients ready. Preheat the grill to medium (about 190°C). Line a baking sheet that is big enough to hold the salmon with a large piece of aluminium foil.
- Coat the foil lightly with baking spray. Then, arrange a few sprigs of dill in the middle. Cut the lemons into thin slices and arrange half of the slices in the middle with the dill. After that, place the salmon fillet on top.
- Drizzle the salmon with some melted butter. Sprinkle it with salt and pepper. Scatter some garlic over the top, then lay a few more sprigs of dill and the remaining lemon slices on top of the salmon.
- Fold the sides of the aluminium foil over the top of the salmon until it is completely wrapped.
- Carefully slide the wrapped salmon onto the grill and close the lid. Then, grill the salmon for about 14-18 minutes, until the salmon is almost entirely cooked through at the thickest part.
- Open the grill, and carefully open the foil slightly and close the grill again. Let it continue grilling until the fish is cooked thoroughly, for about 3 minutes more. Then, remove the salmon from the grill.
- To serve, slice the salmon into portions and remove the top sprigs of dill and discard them. Sprinkle with some freshly chopped dill and top it with a squeeze of lemon.