Grilled Lemon-Dill Salmon With Cucumber Salad

This is a light and refreshing dish for Summer. Plan ahead, cook time does not include marinading time which is 2 hours to 24 hours. The salad can be made up to 8 hours ahead and chilled, covered. From Sunset magazine, 2007. Made for ZWT6, Scandinavia.

• Ready In: 32 mins
• 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

1. Zest lemons to yield 2 tablespoons zest.
2. 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.
3. Wrap fillets in plastic wrap and refrigerate at least 2 hours and up to overnight.
4. Slice cucumber paper-thin on a mandoline or other handheld slicer.
5. Cut onions in half.
6. 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.
7. Prepare a gas or charcoal grill for indirect heat.
8. 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.
9. 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.
10. 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.
11. Brush salmon skins with oil. Set 2 fillets, skin side down, on each foil rectangle.
12. Cover grill (if using charcoal, open vents on lid) and cook fish until skin is light brown and really sizzling, 5 to 6 minutes.
13. Using tongs, slide foil to indirect heat, cover, and cook until all but top 1/4 inches is cooked, 3 to 8 minutes.
14. 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.
15. 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.
16. Season each fillet with salt and a few drops of juice from a remaining lemon.
17. Serve with cucumber salad.