Only a barbecue can herald the warming of weather, the glint of sunlight upon water and the festive air that only summer can bring.
What better dish to make for a balmy BC day than barbecued salmon.
The slight smoky taste infuses the fish, and the searing heat creates the perfect exterior while keeping the inner flesh moist and flakey.
Do not leave the lemon juice on the fish for more than half an hour, as the base cooks the meat on its own and can cause it to go mushy.
Yield: 4 servings
Simple Lemon Dill Barbecued Salmon
Prep Time: 30 minutes
Cook Time: 8 minutes
Total Time: 38 minutes
The slight smoky taste infuses the fish, and the searing heat creates the perfect exterior while keeping the inner flesh moist and flakey.
Ingredients
- 1 lb wild salmon fillet, fresh, skin on
- 1 lemon, juiced and zested
- 2 tsp dried dill
- 1 tsp ground black pepper
- 1 tbsp coconut oil, plus more for brushing grill
- 1 tsp coconut sugar
- 2 cloves garlic, finely minced
- 1 pinch salt
Instructions
- Preheat the barbecue to medium-high heat. Whisk together the lemon, dried dill, black pepper, coconut oil, coconut sugar, minced garlic and salt.
- Pour the lemon mixture over the salmon fillet in a bowl. Allow to marinade for 15 minutes.
- Press the dill and lemon zest in to the flesh of the salmon. Lightly brush the grill with coconut oil. Set the salmon, skin side down, on the grill.
- Cook for 6 to 8 minutes, or until a fork easily passes through the fish but not flaking.
- Remove from the grill and serve immediately, on a bed of grilled vegetables.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 276Total Fat 17gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 10gCholesterol 71mgSodium 104mgCarbohydrates 3gNet Carbohydrates 3gFiber 0gSugar 1gProtein 25g
