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Featured | Fish

Sadillemon (Salmon, dill and lemon!)

January 25, 2010



* 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

How to:

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 🙂

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