Grilled Lemon-Dill Salmon With Cucumber Salad
- Ready In:
- 32mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 2 -3 lemons
- 4 center-cut skin-on salmon fillets, rinsed and patted dry (6 to 8 oz. each)
- 2 1⁄2 tablespoons fresh dill, finely chopped and divided
- 1 English cucumber (seedless)
- 1⁄2 cup bottled cocktail onion, drained
- 2 tablespoons cider vinegar
- 1 teaspoon sugar
- 1⁄2 teaspoon kosher salt, plus more to taste
- 2 teaspoons olive oil
directions
- Zest lemons to yield 2 tablespoons zest.
- Sprinkle salmon fillets with 1 1/2 tablespoons zest (set remaining zest and whole lemons aside) and 1 1/2 tablespoons dill, dividing evenly among fillets and patting to adhere.
- Wrap fillets in plastic wrap and refrigerate at least 2 hours and up to overnight.
- Slice cucumber paper-thin on a mandoline or other handheld slicer.
- Cut onions in half.
- In a bowl, whisk together vinegar, sugar, and 1/2 teaspoons salt. Add cucumber, onions, remaining lemon zest and dill, and toss gently to coat. Taste and adjust seasonings, if necessary.
- Prepare a gas or charcoal grill for indirect heat.
- If using a gas grill, turn all burners to high and close lid. When the temperature inside the grill reaches 400°, lift lid and turn off one of the burners, creating the indirect-heat area.
- If using a charcoal grill, light 50 to 60 briquets and let burn until just covered with ash, 20 to 30 minutes. Mound them to one side, leaving a cleared area for indirect cooking.
- Fold two 12- by 18-in. pieces of heavy-duty aluminum foil in half widthwise to form rectangles. Using the tip of a small knife, make holes in rectangles about 2 inches apart and widen each hole to the size of a dime. Grease foil with olive oil; set over direct heat for 2 minutes.
- Brush salmon skins with oil. Set 2 fillets, skin side down, on each foil rectangle.
- Cover grill (if using charcoal, open vents on lid) and cook fish until skin is light brown and really sizzling, 5 to 6 minutes.
- Using tongs, slide foil to indirect heat, cover, and cook until all but top 1/4 inches is cooked, 3 to 8 minutes.
- Slide fish back over direct heat, cover, and cook until fish is cooked through (cut to test) and skin is browned and crisp, about 3 minutes.
- Transfer foil with salmon to a rimless baking sheet and, sliding an offset cake spatula or other thin spatula between salmon skin and foil, very gently free fish from foil.
- Season each fillet with salt and a few drops of juice from a remaining lemon.
- Serve with cucumber salad.
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Reviews
-
Although this is an interesting recipe, the way it is written is a lot of work, so I took lots of shortcuts with good results. I missed totally the marinating part of the recipe, so just added the lemon zest and dill to the salmon, and then I was out of gas for the grill so just put it under the broiler -- great salmon with the salad. I really enjoyed the salad which I am having the leftovers for lunch combined with a can of tuna. Thanks for sharing!
RECIPE SUBMITTED BY
Scoutie
Roseville, California
<p>Hello all, being from California, I can honestly say I am a foodie. You can walk by construction workers here and hear them saying things like, So I used some fresh garlic and olive oil, then threw the rest into the pan to sautee. LOL I love all kinds of food, and trying to eat healthier as I get older, but still indulge in the occasional deep-fried food or sweet. <br />I LOVE this site! I have 3 or 4 other food sites such as Epicurious and Food Network, but I always come back here! The ease and all of the features just can't be beat. <br />Thanks Zaar and I look forward to participating more.</p>