A simple combination of oil, lemon and dill makes this salmon so appealing. Choose thick skin-on fillets, as they’ll hold together well on the grill.
HANDS-ON TIME
15 minutes
TOTAL TIME
45 minutes
MAKES
4 servings
INGREDIENTS
⅓ cup olive oil
1 tsp grated lemon zest
¼ cup lemon juice
2 tbsp chopped fresh dill
¼ tsp each salt and pepper
4 skin-on salmon fillets (each about 125 g)
DIRECTIONS
Whisk together oil, lemon zest, lemon juice, dill, salt and pepper; pour into shallow dish. Add fish, turning to coat. Cover and refrigerate, turning occasionally, for up to 30 minutes.
Remove fish from marinade, reserving excess. Place fish, skin side down, on greased grill over medium-high heat; close lid and grill, turning once and basting frequently with reserved marinade, just until opaque throughout and fish flakes easily when tested, about 10 minutes per every 1 inch (2.5 cm) of thickness.
NUTRITIONAL INFORMATION, PER SERVING: about 341 cal, 19 g pro, 29 g total fat (5 g
sat. fat), 2 g carb, trace fibre, 54 mg chol, 197 mg sodium, 355 mg potassium. % RDI:
1% calcium, 4% iron, 2% vit A, 18% vit C, 15% folate.
TIP FROM THE TEST KITCHEN
Fish has delicate flesh, which doesn’t lend itself well to long marinating times. Stick to 30 minutes or less.
