Delicious Lemon Dill Salmon
It doesn't take a lot to make your salmon taste amazing. The trick is simply not overcooking and drying out. Follow along (and use your brain) and you'll make some amazing fish!
Equipment
- BBQ
Ingredients
- 1 lb salmon filet or steak
- 1½ tsp kosher salt
- ½ lemon juice
- 2 tsp olive oil extra virgin, to taste
- 1 tsp dill dry (5 shakes from can)
- ½ tsp black pepper
Instructions
Prep
- Preheat BBQ to high heat in order to heat up grill/grate as hot as possible. This will be what ultimately gives you grill marks on the flesh-side of the fish.
- Ensure the fish cut is de-boned and descaled, but do not remove skin.
- On a plate or shallow bowl, place fish skin-side down (flesh side up) and juice one lemon overtop and drizzle olive oil, giving even coverage over flesh side. Let marinate in juices throughout. Lemon doesn't need a ton of time to penetrate the fish meat.
- Evenly rub kosher salt onto flesh-side of the fish (not skin side). Sprinkle dill and black pepper as well.
- Let stand for 15-30 minutes while grill heats up.
Grilling
- Lightly oil grill using a paper towel (or a towel you don't care much about), but do not pour oil directly onto the grill (I started a nice little fire in mine :)) This will help get those nice sear marks on the flesh side of the fish.
- With the skin-side up, place flesh-side directly onto grill. Feel free to pour any remaining marinade onto the fish at this time.
- Cook on high heat for 2-4 minutes with BBQ lid closed. DO NOT MOVE until ready to flip (unless you plan to cross-hash the grill marks, but just be careful)
- Flip so grilled flesh-side is now face up. Cook with skin-side down for 6-8 minutes, or until desired level of cook.
Notes
Skin helps keep in the moisture as this is where the fat lives. The skin will then also turn into delicious, salty, crunchiness that many people thoroughly enjoy.