Side of salmon with green onions, orange slices and a dipping sauce on aluminum foil.

Grilled Side of Salmon with Fresh Dill Sauce

Name: Grilled Side of Salmon with Fresh Dill Sauce Recipe
Prep time: 50 min
Cook time: 30 min
Yield: 8 Servings
Cuisine: Fish & Seafood
Ingredients: For the Dill Sauce:; 1/2 cup Sour Cream; 1/2 cup Mayonnaise; 2 tbsp Fresh Minced Dill Weed; 2 Scallions, thinly sliced; 2 tbsp Yellow onion, minced; 1 tsp Lemon Juice; 1 tsp Lemon Zest; Kosher Salt, to taste; Freshly Cracked Black Pepper, to taste; For the Grilled Salmon:; 1/4 cup Extra Virgin Olive Oil; 1 (3 to 4-lb) Salmon Fillet, skin on, pin bones removed; Kosher Salt, to taste; Freshly Cracked Black Pepper, to taste; 3 Lemons, halved, grilled; Additional Items:; Medium Bowl; Aluminim Foil; Kitchen Tweezers

Courtesy of Bull Outdoor Products

Makes: 8 servings
Prep Time: 20 - 50 minutes
Cook Time: 15 - 30 minutes

Ingredients:

For the Dill Sauce:

Sour Cream
Mayonnaise
Fresh Minced Dill Weed
Scallions, thinly sliced
Yellow Onion, minced
Lemon Juice
Lemon Zest
Kosher Salt, to taste
Freshly Cracked Black Pepper, to taste

For the Grilled Salmon:

Extra Virgin Olive Oil
Salmon Fillet, skin on, pin bones removed
Lemons, halved, gril
Kosher Salt, to taste
Freshly Cracked Black Pepper, to taste

Additional Items:

• Medium Bowl
• Aluminim Foil
• Kitchen Tweezers

Directions:

For the Dill Sauce:

Mix all ingredients in a bowl and mix well.
Cover and set in fridge a few hours before serving.
Sauce will hold up to 3 days in fridge.

For the Grilled Salmon:

Preheat the grill for indirect cooking.
Using a thick foil, create a base, layering foil three times to hold and cook the salmon on.
Leaves ends 3-inches longer than fillet.
To remove the pin bones, run fingers along the middle section of salmon.
Use kitchen tweezers to gently pull them out.
Using a brush, lightly brush the foil and add a even coat over the top of salmon fillet.
Place the salmon onto the foil. Season with salt and pepper.
Open the lid of the grill, and place the lemon halves and the foil with salmon in center of the grill, and close the lid quickly so little heat escapes.
Grill around 20 minutes, until cooked through and just opaque in the center of the fillet. (To check for doneness, take a paring knife and insert into thickest part of flesh and hold for about 10 seconds. If the knife comes out warm, the fish it done.)
Using heat resistant gloves remove the foil off the grill and place directly onto the cutting board.
Squeeze two lemons halves on top of the grilled salmon and place the remainder along side the grilled fillet.
Remove dill sauce from fridge, and serve along with the salmon.
Enjoy!