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Ingredients
4 (6-ounce) salmon fillets skin-on
Himalayan sea salt
2 tablespoons extra virgin olive oil
2 teaspoons chopped fresh dill
1 whole lemon
Steps
Pat dry salmon, season with salt and squeeze the lemon on the salmon leaving a little reserves for later and let marinade for one hour or more.
Turn on grill to medium heat and coat the grates with olive oil to prevent the fish from sticking.
Place the salmon skin side up, onto the grill grates. Grill for approximately 3 minutes.
Carefully turn the salmon with a spatula and lower the heat.
Grill for an additional 3-4 minutes until you see the salmon is cooked through.
Sprinkle on the dill and some additional juices from the lemon before serving.
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