Grilled Salmon with Lemon and Herbs
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WHAT YOU NEED:
1 Medium piece salmon with skin lemon slices* dill |
METHOD:
For crisp skin, pat the skin dry with a paper towel. Brush the skin with oil, do not skimp. Before heating, brush the grill as well. Heat the grill to medium heat.
Cover the salmon with lemon slices and diced dill. Place the salmon on the grill and skin down. Close the lid to the grill. Cook in medium heat, occasionally repositioning the salmon on the grill to prevent the skin from sticking. Cook until done, about 20 minutes. If the grill does not have a lid, make a foil tent to cover the top of the salmon. This will help cook the lemons.
To check if salmon is done, gently pull apart the salmon in the center. If it pulls apart easily into layers and is no longer “translucent,” it is done. It is ok for the fish to be a darker pink on the inside.
*We like to use pickled lemons in place of fresh lemon slices. Either way the cooked lemon slices are meant to be eaten with the fish.
For crisp skin, pat the skin dry with a paper towel. Brush the skin with oil, do not skimp. Before heating, brush the grill as well. Heat the grill to medium heat.
Cover the salmon with lemon slices and diced dill. Place the salmon on the grill and skin down. Close the lid to the grill. Cook in medium heat, occasionally repositioning the salmon on the grill to prevent the skin from sticking. Cook until done, about 20 minutes. If the grill does not have a lid, make a foil tent to cover the top of the salmon. This will help cook the lemons.
To check if salmon is done, gently pull apart the salmon in the center. If it pulls apart easily into layers and is no longer “translucent,” it is done. It is ok for the fish to be a darker pink on the inside.
*We like to use pickled lemons in place of fresh lemon slices. Either way the cooked lemon slices are meant to be eaten with the fish.