Prep 15 mins
Cook 30 mins
These are a show-stopper! And so good! Fantastic for company, too! Nice served with grilled vegetables, a rice pilaf and crusty French bread!
- 4 center-cut salmon steaks, 3/4-1-inch thick
- 2 whole lemons
- fresh dill sprig
- 1 1⁄2 tablespoons butter
- 1 1⁄2 teaspoons cornstarch
- 1⁄2 cup cold water
- 1⁄3 cup fresh lemon juice
- 1 tablespoon snipped fresh dill
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon dried chervil, can sub parsley (optional)
- 1 dash cayenne pepper (optional)
- 3 slices lemons, unpeeled and cut into quarters
- In small saucepan, melt butter over medium high heat, remove from heat when melted.
- Combine cornstarch with water and stir into butter.
- Add rest of sauce ingredients except lemon slice quarters.
- Bring sauce to a boil over medium heat stirring constantly.
- Cook, stirring, until sauce thickens and turns clear.
- Remove from heat and add lemon slice quarters.
- Cover and set aside.
- (Makes about 2/3 cup, so you can double this if desired.).
- For salmon:.
- Cut off ends of each whole lemon, then cut each lemon into 2 one inch thick slices.
- Lay salmon steaks flat and put one slice into the opening at each end of each salmon steak.
- Using toothpicks, secure salmon around and to the lemon slices.
- Position grill rack about 6-8" above hot coals.
- Arrange salmon steaks on grill and cook 5-7 minutes.
- Turn steaks over carefully and cook an additional 5-7 minutes or to desired doneness.
- Fish should flake easily with a fork.
- Remove from grill and place on heated serving platter.
- Garnish steaks with fresh dill sprigs.
- Spoon a bit of the hot lemon-dill sauce over each steak.
- Serve the rest of the sauce separately for dipping.
- Remind guests to remove the toothpicks! ;).
I loved this dish! I made it awhile ago, took a photo, but forgot to review! Thank you Kelly for a yummy dinner!
This was a gamble in my house, as DH has always told me that lemon & fish don't go together. However, we both loved this fabulous meal! I squeezed lemon juice from the slice onto the salmon when I put it onto the barbeque & placed the slice on top. When I turned the fish, I cooked the lemon slice on both sides on the barbeque. I also only cooked 2 salmon fillets, but made the full recipe of sauce. The sauce thickened a little much (undoubtedly my fault, as I was distracted while cooking), so I thinned it with more lemon juice. Made by a fellow Fancy Feinschmecker for ZWT4. Thanks Kelly for this keeper.
OMG This recipe is fantastic! I cut a slit in the end of each fillet, going almost all the way to the end of the fillet, then slid 1" lemon rounds in, using 2 halves for each piece of fish. I used 2 8 oz. fillets, but kept the sauce ingredients the same, and I did have sauce left over, which would have gone great over some wild rice. I had to thicken the sauce a little more with some cornstarch and water, as the sauce was a little runnier then I wanted it to be. The flavors were great and went very well with the salmon. I had along with sauteed spinach and kale in olive oil, with garlic powder, salt and pepper. It went great together! I will definately be making this again when company comes. EXCELLENT recipe Kelly, and one I will be making often. Thanks so much for sharing another of your special recipes with us! Made and reviewed for Aus/NZ Recipe Swap #14, Linda