When it comes to grilling salmon, why tinker with greatness? A spritz of lemon and a sprinkle of dill is all you need.
tablespoons butter, softened
teaspoon finely chopped fresh dill
teaspoon grated lemon peel
teaspoon fresh lemon juice
(4-oz.) salmon fillets
Heat gas or charcoal grill. In small bowl, combine butter, dill, lemon peel and lemon juice; blend well.
When grill is heated, carefully oil grill rack. Place salmon fillets, skin side up, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cover grill; cook 3 minutes. Turn skin side down; cook an additional 8 to 10 minutes or until fish flakes easily with fork. Serve salmon with lemon-dill butter mixture.
The dill can be finely "chopped" by snipping it with a kitchen scissors over plastic wrap or waxed paper.
Make the butter mixture up to two weeks ahead; store it in the refrigerator and remove just before serving.
To broil salmon, place, skin side down, on broiler pan; broil 4 to 6 inches from heat using times above as a guide, turning once.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:3 1/2 Lean Meat; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.