Big Ray's Salmon Fillets: Grilled with Lemon and Dill
A simple grilled salmon recipe brings together fresh lemon and fragrant dill for a light, flavorful meal that's perfect any night of the week. Quick to prepare and packed with healthy goodness, it’s sure to become a family favorite.
Prep Time15 min
Cook Time15 min
Total Time30 min
Difficulty
Medium
Cooking Tips You Should Know
Make sure the grill is hot before placing the fillets to get nice grill marks.
Brush the salmon lightly with oil to prevent sticking.
Let the salmon rest for a few minutes after grilling to lock in the juices.
Ingredients
0/9
Why This Recipe Is So Good
Fresh and full of bright flavors from the lemon and dill. It’s quick to prepare, making it perfect for a healthy weeknight meal. The grilled salmon stays tender and juicy with a smoky touch that everyone will enjoy.
Step 1
Heat your grill to high and giving the grates a light coating of oil so nothing sticks. Place the salmon fillets and thick lemon slices directly on the hot grill. Cook the salmon for about 3 to 5 minutes on each side, or until it flakes easily when you poke it with a fork.
Step 2
While the salmon is grilling, mix the water, lemon juice, and cornstarch in a small saucepan until the cornstarch is fully dissolved. Add the butter and set the pan over medium heat. Keep stirring the mixture until it comes to a boil and thickens up, which should take around 5 to 10 minutes. Once it’s nicely thickened, take the pan off the heat and stir in the quartered lemon slices, fresh dill, salt, chervil, and a pinch of cayenne pepper.
Step 3
Serve the salmon topped with this flavorful lemon-dill sauce alongside the grilled lemon slices for a bright, fresh finish.
264
people cooked this recipe
ByMichael Davis
Michael enjoys creating straightforward meals that are easy to prepare at home.
Perfect Pairings
Serve with a simple green salad or steamed vegetables for a balanced meal. Roasted potatoes or rice also pair well to soak up any extra lemon juice. A chilled white wine or sparkling water with lemon complements the flavors perfectly.
Leftover Care Tips
Store any leftover salmon in an airtight container in the refrigerator. It’s best eaten within 2 days. To reheat, warm gently in the oven or enjoy cold in a salad to keep the texture firm.
Frequently Asked Questions
Can I use frozen salmon fillets for this recipe?
Yes, just make sure to thaw them completely and pat dry before grilling for best results.
How do I prevent the salmon from sticking to the grill?
Lightly oil the grill grates before heating and also brush the salmon with a little oil.
Can I use dried dill instead of fresh?
You can, but fresh dill provides a brighter flavor. Use about one-third the amount if using dried.
What can I substitute for cornstarch in the sauce?
You can use arrowroot powder or flour as a thickener, but adjust the quantity to achieve the desired thickness.
How do I know when the salmon is fully cooked?
The salmon flakes easily with a fork and is opaque throughout when done.
Can I make the lemon-dill sauce ahead of time?
Yes, you can prepare it in advance and gently reheat before serving.
Is it necessary to grill the lemon slices?
Grilling the lemon slices adds a smoky flavor and softens them, but you can skip this step if desired.
What if I don’t like cayenne pepper?
You can omit the cayenne or replace it with a milder spice like paprika for less heat.
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