Grilled/ Smoked Salmon
Grilled Dill & Lemon Pepper Salmon
Grilling season is not quite hear yet however with our current climate of “Stay At-home” due to the Covid-19 I figured why not start early. This recipe is simple and great for gas or charcoal grills. Using foil is a good way for first time grillers to help prevent the salmon from sticking because I know this can be intimidating. In the recipe below I like to leave my salmon open in its foil pouch, however I recommend closing all the way to create added steam and moisture. Pair with your favorite vegetables like asparagus or zucchini and a starch. Like always happy eating and feel free to add crushed red pepper flakes for a nice kick!
– Chef Mark Phillips
1 1/2 pound side of salmon (boneless)
1 small bunch of fresh dill; chopped
1 medium lemon (plus additional for serving)
2 tablespoons melted olive oil
3 cloves minced garlic
1- 2 tablespoon lemon pepper seasoning
- Preheat an outdoor grill to medium (about 375 degrees F). Line a rimmed baking sheet (large enough to hold your piece of salmon) with a large piece of aluminum foil. Lightly coat the foil with baking spray. Then, arrange a few sprigs of dill down the middle. Cut the lemons into thin slices and arrange half of the slices down the middle with the dill. Place the salmon on top.
Drizzle the salmon with olive oil. Sprinkle with the lemon pepper seasoning. Scatter the garlic over the top, then lay a few more springs of dill and the remaining lemon slices on top of the salmon. Chop a tablespoon or so of the remaining dill and reserve for serving.
- Fold the sides of the aluminum foil up and over the top but do not close completely. Leave a little room inside the foil for air to circulate. Carefully slide the wrapped salmon onto the grill. Close the grill and grill the salmon for 14-18 minutes, until the salmon is almost completely cooked through at the thickest part. The cooking time will vary based on the thickness of your salmon side. If your piece is thinner (around 1-inch thick) check several minutes early to ensure your salmon does not overcook. If your piece is very thick (1 1/2 inches or more), it may need longer.
- Open the grill, and carefully open the foil so that the top of the fish is completely uncovered (be careful of hot steam). Close the grill, and continue grilling until the fish is cooked through completely, about 3 minutes more. Watch the salmon closely to make sure it doesn’t overcook. Remove the salmon from the grill. Do not let it sit too long—salmon can progress from “not done” to “over done” very quickly. As soon as it flakes easily with a fork, it’s ready. (To serve, cut the salmon into portions. Remove the topmost sprigs of dill and discard. Sprinkle with freshly chopped dill and top with an extra squeeze of lemon as desired)
This recipe is best enjoyed the day that it is made, as salmon usually dries out when reheated. If you have leftover salmon, try serving it room temperature over a salad the next day, or slicing fresh cucmber with cream cheese and even with some hummus and pita.
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