Jim and I started adding healthier meals into our diet this past year. That doesn’t mean we don’t enjoy all the other delicious options; we simply found a way to bring more balance into our food habits. One way we are doing this is by having a fish night. At least one day a week or more we replace our protein option with any fish available. We live near the coast, so that is easier for us to do than most. While I have always been ok with salmon, Jim hasn’t. His only experience eating salmon was in a fried patty form. We both prefer white flaky fish, especially saltwater varieties, over the darker fishier tasting kinds. But that isn’t always economically affordable to enjoy on a regular basis. We aren’t letting that stop us from enjoying fish meals, so I got Jim to try it grilled. Surprisingly he said OK, and he even grilled it for me while I worked on the side items. It is a simple fancy dish, that would be great for enjoying on your own or creating a fancy meal for guests to enjoy. Try it out and let me know if you enjoyed it.
Lemon Dill Salmon
Equipment
- 1 Cedar plank optional
- 1 grill
Ingredients
- 1-2 each Salmon fillet
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 Tbsp olive oil
- 1 whole lemon sliced into rounds
- 1 bundle dill sprigs
- 1/4 tsp ground garlic powder
Instructions
- Presoak your cedar board in clean water and set aside. Let it soak for at least 30 minutes. Rinse fish and check for any bones that may have been missed during the removal process. Pat dry and place on a plate or working surface. Lightly rub oil, salt, pepper, and garlic all over surface of entire fillet. Place seasoned fillet onto cedar board. If you don't have a cedar board, use a flat grilling matt or any mesh grilling surface that will keep the fish from falling through or burning on the bottom as it cooks. Place dill sprigs onto top surface of the fish fillet. Cover the dill with thin slices of lemon. Place board over indirect heat on your grill. That means you have moved the coals to one side preventing the flames from burning directly below the board. Cover grill with lid and allow to cook until internal temperature reaches 145'F. This can very on time, taking roughly 15 minutes per pound. I would check temperature around 10 minutes if my fillet is a smaller size. The general consensus is if you are cooking fresh fish never frozen the internal temperature should reach 145'F, if it has been frozen you can cook it to a lower temperature around 125'F. I prefer to stay on the safe side and cook to 145. Once it has reached this temperature, remove the fish from the grill and serve with your favorite sides.
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