Lemon Dill Grilled Salmon

$- 4 salmon fillets (6 ounces each) - 2 tablespoons olive oil - Zest and juice of 2 lemons I love starting with fresh salmon fillets. They should be bright and firm. The olive oil adds richness, while the lemon zest and juice bring a bright, tangy flavor. This mix makes the salmon taste fresh and zesty. - 3 tablespoons fresh dill, chopped - 4 cloves garlic, minced - 1 teaspoon Dijon mustard Fresh dill is my favorite herb for this dish. It adds a nice, grassy note that pairs well with salmon. Garlic gives a savory depth, and Dijon mustard adds a kick that rounds out the flavors. Together, they create a perfect blend. - Salt and freshly ground black pepper, to taste - Lemon wedges, for garnish Don’t forget salt and pepper! They elevate the taste. Serving with lemon wedges adds a burst of flavor. These little touches make the dish special. For the full recipe, check out the detailed instructions that follow. To start, you'll need a small bowl. In it, whisk together these ingredients: - 2 tablespoons olive oil - Zest of 2 lemons - Juice of 2 lemons - 3 tablespoons fresh dill, chopped - 4 cloves garlic, minced - 1 teaspoon Dijon mustard Mix until everything blends well. This marinade adds a bright flavor to the salmon. Next, take your salmon fillets. Coat them well with the marinade. Place the salmon in a shallow dish. Pour the marinade over the fish, ensuring it covers the fillets completely. Cover the dish and refrigerate for at least 30 minutes. For even more flavor, let it sit for up to 2 hours. Now, it’s time to grill! Preheat your grill to medium-high heat. Make sure to oil the grill grates to prevent sticking. Once ready, remove the salmon from the marinade. Let any extra marinade drip off. Place the salmon fillets skin-side down on the grill. Cook for about 6-8 minutes. Then flip and cook for another 4-6 minutes. The salmon should be flaky and cooked through. For added flair, sprinkle extra fresh dill on top before serving. Serve the grilled salmon with lemon wedges on the side. This brings a nice pop of flavor. You can find the Full Recipe for more details. When I choose salmon, I always look for bright, moist fillets. The fish should have a mild scent. If the smell is strong or fishy, skip it. Fresh salmon should feel firm to the touch. The color should be vibrant, with no brown spots or discoloration. For grilling, I ensure my grill is well-oiled to prevent sticking. Preheat the grill to medium-high heat. To check for doneness, I gently poke the salmon with a fork. It should flake easily when done. The internal temperature should reach 145°F for safety. Before serving, I like to add extra fresh dill on top. This gives the dish a fresh burst of flavor. You can also squeeze a little more lemon juice for added zing. These small touches make a big difference in taste. If you want more tips, check out the Full Recipe for additional ideas. {{image_2}} If you want to switch up the fish, try alternatives like trout or tilapia. These options have mild flavors, just like salmon. They grill well and absorb marinades nicely. Other white fish also work well for this recipe. Just remember to adjust cooking times based on the thickness of the fish. You can change the herbs for new tastes. Try using parsley or basil instead of dill. These herbs offer fresh and bright flavors. Mix and match to find what you like best. You can also add a pinch of red pepper flakes for a hint of heat. Pair your Lemon Dill Grilled Salmon with tasty sides. Grilled vegetables add color and nutrition. You might also enjoy a quinoa salad for a filling option. These sides complement the fish and create a well-rounded meal. For more ideas, check out the Full Recipe. To keep leftover salmon fresh, store it in an airtight container. This helps prevent drying out and keeps it flavorful. Place it in the fridge within two hours of cooking. Enjoy it within three days for the best taste. If you have extra grilled salmon, freezing is a great option. Wrap each piece tightly in plastic wrap. Then, place them in a freezer bag or airtight container. This helps prevent freezer burn and keeps the flavor. You can freeze it for up to three months. When it's time to reheat the salmon, avoid drying it out. The best method is to use the oven. Preheat it to 275°F (135°C). Place the salmon on a baking sheet and cover it with foil. Heat it for about 15 minutes or until warmed through. You can also use a microwave. Place the salmon on a plate and cover it with a damp paper towel. Heat it in short bursts of 30 seconds. This keeps the fish moist and tasty. I recommend marinating salmon for at least 30 minutes. This gives the fish time to soak in the flavors. You can let it sit for up to 2 hours for a bolder taste. Just don’t go past that; it can change the fish's texture. Yes, you can use dried dill. However, fresh dill provides a brighter flavor. Dried herbs are less potent, so use about one-third of the amount. This means about 1 tablespoon of dried dill for the recipe. The taste will still be good, but fresh is best. You can serve Lemon Dill Grilled Salmon with many sides. Here are some tasty options: - Grilled asparagus - Quinoa salad - Steamed broccoli - Roasted potatoes - Mixed green salad These sides add color and balance to your meal. To check if your salmon is cooked, look for flakiness. Use a fork to see if it flakes easily. The internal temperature should reach 145°F (63°C). If you don’t have a thermometer, just give it a poke with a fork. If it looks opaque and flakes, it's done! We covered how to make Lemon Dill Grilled Salmon, from picking the best ingredients to grilling techniques. Remember to marinate for flavor and check for doneness while grilling. Fresh salmon and bright herbs make a big difference. Don't shy away from trying other fish or adding your favorite herbs. Storing leftovers properly ensures nothing goes to waste. Enjoying your meal with the right sides enhances the experience. With these tips, you can create a great dish every time. Happy cooking!$

Elevate your dinner game with this mouthwatering Lemon Dill Grilled Salmon recipe! Bursting with fresh flavors from lemon, dill, and garlic, this dish is easy to prepare and perfect for impressing loved ones. Follow simple steps to marinate and grill the salmon to perfection, ensuring a healthy and delicious meal every time. Click through to explore the full recipe and discover tips for pairing and perfecting your grilled salmon experience!

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Ingredients

4 salmon fillets (6 ounces each)

2 tablespoons olive oil

Zest and juice of 2 lemons

3 tablespoons fresh dill, chopped

4 cloves garlic, minced

1 teaspoon Dijon mustard

Salt and freshly ground black pepper, to taste

Lemon wedges, for garnish

Instructions

In a small bowl, whisk together the olive oil, lemon zest, lemon juice, chopped dill, minced garlic, and Dijon mustard until well combined.

Season the marinade with salt and pepper to taste.

Place the salmon fillets in a shallow dish and pour the marinade over the fish. Make sure the salmon is thoroughly coated. Cover the dish and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for a more intense flavor.

Preheat your grill to medium-high heat. Oil the grill grates to prevent sticking.

Remove the salmon from the marinade, allowing any excess to drip off.

Place the salmon fillets skin-side down on the grill. Cook for about 6-8 minutes, then flip and cook for an additional 4-6 minutes, or until the salmon flakes easily with a fork.

If desired, sprinkle some additional fresh dill on top just before serving.

Serve the grilled salmon with lemon wedges on the side for an extra burst of flavor.

Prep Time: 10 mins | Total Time: 40 mins | Servings: 4

- Presentation Tips: Arrange the grilled salmon on a large platter and garnish with fresh dill sprigs and lemon wedges. This will not only enhance the visual appeal but also add a fresh, inviting aroma to the dish.