* 4 6-ounce salmon steaks or fillets
* 4 tablespoons lemon juice
* 2 tablespoons vegetable oil
* 1 tablespoons lemon zest
* 2 teaspoons dried dill
* 2 cloves garlic, minced
Combine lemon juice, zest, oil, dill and garlic in a large resealable bag. Add salmon and turn to coat. Refrigerate for 2 hours. Preheat grill. Remove salmon from bag and place on hot grill. Brush with marinade. Grill for about 4 to 5 minutes per side. Remove when done. Salmon should be light in color and flake easily through the thickest part.
Note: This dish can also be baked 🙂