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GRILLED DILL & HERB SALMON

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Dill is just one of those herbs that just works well with fish. It is not overpowering so you can use a lot of it and it adds a bright light note. I love do-ahead fish recipes. They are easy and fresh and can be served at room temperature making them the perfect summertime meal. This grilled salmon with dill, mustard and lemon slices will quickly become a favorite for entertaining or weeknight meals. Enjoy xxx Chef MM

GRILLED DILL & HERB SALMON

US (Imperial)

Print Ingredients FOR THE FISH 4.5 lbs salmon with skin on bones removed Olive oil spray Coarse salt & black pepper 1 bunch fresh dill 3 lemons – cut into thin slices for the top of the fish Olive oil FOR THE SAUCE 1 tspn dried oregano 1 tspn dried dill 2 tspn fish spice 3/4 cup creamy mayonnaise 3 TBS wholegrain mustard
Instructions Stir all ingredients together to make the sauce and set aside. Preheat the oven to BROIL Line a baking sheet with foil (shiny side down). Spray with olive oil spray. Place half the sauce on the foil under the fish. Place the salmon on top of the sauce skin side down. Season the salmon with coarse salt & black pepper. Place remaining half of the sauce on top of the fish. Top with the fresh drill and slices of lemons. Drizzle with olive oil. Grill the fish on the middle rack of the oven until well browned (approximately 8 minutes) watching carefully so it doesn’t burn. Do not turn the fish. To test readiness, pierce the fish with a fork which should slide through easily. If not cooked completely turn oven down to 425 F and continue baking for another 5-10 minutes. Allow to cool on a baking tray. Gently lift foil off the baking tray & use foil to slide fish onto a serving platter. Garnish with parsley & lemon wedges. Serve at room temperature. CHES’S TIP Salmon requires no more than 10-12 minutes cooking time. It will continue cooking once you take it out the oven so it should be slightly undercooked when finished. SERVES 6 as main / 10-14 as appetizer

EU (Metric)

Print Ingredients FOR THE FISH 2 Kg salmon with skin on bones removed Olive oil spray Coarse salt & black pepper 1 bunch fresh dill 3 lemons – cut into thin slices for the top of the fish Olive oil FOR THE SAUCE 1 tspn dried oregano 1 tspn dried dill 2 tspn fish spice 3/4 cup creamy mayonnaise 3 TBS wholegrain mustard
Instructions Stir all ingredients together to make the sauce and set aside. Preheat the oven to GRILL Line a baking sheet with foil (shiny side down). Spray with olive oil spray. Place half the sauce on the foil under the fish. Place the salmon on top of the sauce skin side down. Season the salmon with coarse salt & black pepper. Place remaining half of the sauce on top of the fish. Top with the fresh drill and slices of lemons. Drizzle with olive oil. Grill the fish on the middle rack of the oven until well browned (approximately 8 minutes) watching carefully so it doesn’t burn. Do not turn the fish. To test readiness, pierce the fish with a fork which should slide through easily. If not cooked completely turn oven down to 220 C and continue baking for another 5-10 minutes. Allow to cool on a baking tray. Gently lift foil off the baking tray & use foil to slide fish onto a serving platter. Garnish with parsley & lemon wedges. Serve at room temperature. CHES’S TIP Salmon requires no more than 10-12 minutes cooking time. It will continue cooking once you take it out the oven so it should be slightly undercooked when finished. SERVES 6 as main / 10-14 as appetizer

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