Grilled Salmon

Summer classic. No need to heat the house or make it smell like fish. We grill a bunch and freeze the leftovers for weeknight meals. 

Source: Jim Weber


salmon filet per person (preferably wild caught)
1 teaspoon
dried dill
drizzle olive oil


If the salmon is frozen, defrost in a pot of water in the refrigerator. This will take 3 - 4 hrs, but can be left in the refrigerator for 24 hrs. We often do this in the morning, or even the night before. 

Rinse and pat the salmon dry. Using a brush or your fingers, spread a thin layer of olive oil over the fish. Sprinkle the flesh side with dried dill. 

When the coals are white and ashen, place the salmon on the grill, skin-side down. Close the grill. Cook 4 - 6 mins (checking after 4 mins). The flesh atom should start to whiten. Turn and grill 2 - 3 mins longer.

Remove to a plate and let rest 5 mins before serving.  (Recipe♦469)