Description
Salmon is an easy and impressive meal that can be on the table in less than 30 minutes. Combined with a wonderful shallot dill sauce, this grilled fish is fabulous.
Ingredients
Scale
- 1–1/2 pounds skin-on salmon (fillets about 1-inch thick)
- 1–1/2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 lemon cut into wedges
- Fresh dill for garnish
Dill Sauce
- 2/3 cup sour cream
- 1 small shallot, finely diced, (about 1/4 cup)
- 1 teaspoon fresh dill, minced
- 1/2 teaspoon lemon zest
- Salt and pepper to taste
Instructions
- In a small bowl, assemble the dill sauce and set aside.
- Preheat grill to high.
- Divide salmon into four equal fillets and remove any pin bones.
- Drizzle the flesh side and skin side of salmon fillets with oil. Season with salt and pepper.
- Arrange salmon fillets skin side down on grill grates. Cover and grill for about 6 minutes, until the skin releases from the grates.
- Carefully flip the fillets over and continue cooking for about 2-3 more minutes to get grill marks.
- Remove fillets from the heat when the fish lightens in color and feels firmer to the touch. Arrange the salmon with the skin side down and let rest for five minutes.
- Garnish with lemon wedges and fresh dill.
- Serve with shallot dill sauce.
Nutrition
- Serving Size: 6 ounce salmon, 2 tablespoons shallot dill sauce
