Salmon with Lemon & Dill
Made camping Peninsula State Park 2025.
You can either bake in oven or grill.
So easy and delicious. The sauce is amazing.
Ingredients
- 1 Alaskan sock-eye salmon fillet (1- 1/2 to 2 lbs.) or individual pieces
- 4 Tbls. butter, melted
- 2 t. minced garlic (or use fresh)
- 2 t. lemon zest
- salt and pepper, to taste
- 1/4 c. chopped fresh dill
- lemon wedges, for serving
Instructions
In a small bowl mix together the butter, garlic, lemon zest and salt and pepper to taste. Set aside.
BAKE METHOD: Preheat oven to 375 degrees. Place the salmon (skin side down) on foil lined sheet pan. Pour the butter mixture over the salmon. Bake for 15-20 minutes, or until fish is just done and lightly browned. The salmon is done when it reaches an internal temperature of 145 degrees.
GRILL METHOD: Place salmon in foil pan or large sheet of heavy-duty foil. Pour the butter mixture over the salmon. Preheat gas grill to medium-high heat (350-400 degrees). Place salmon fillets, or pieces (skin side down) in foil pan or on sheet of heavy-duty foil preheated grill. Grill over direct heat, with lid closed, for about 15-20 minutes (for fillet, less for pieces) or until it becomes firm to the touch. The salmon is done when it reaches an internal temperature of 145 degrees.
Remove salmon from oven or grill and slide a spatula under skin to remove the skin. Place fillet or pieces on serving platter and sprinkle with fresh dill.
Serve immediately. For added flavor, squeeze juice from a lemon wedge over each salmon serving,
NOTE: Serves 6