Grilled Salmon

Summer classic. No need to heat the house or make it smell like fish. We grill a bunch and freeze the leftovers for weeknight meals. 

Source: Jim Weber


2" salmon filet per person (preferably wild caught)
1 teaspoon
dried dill
drizzle olive oil


If the salmon is frozen, defrost in a pot of water in the refrigerator. This will take 3-4 hours, but can be left in the refrigerator for 24 hours. We often do this in the morning, or even the night before. 

Rinse and pat the salmon dry. Use a brush or your fingers, and spread a thin layer of olive oil over the fish. Sprinkle with dried dill on the flesh side. 

When the coals are white and ashen, place the salmon on the grill, skin-side down. Close the grill. Cook 4-6 minutes (checking at about 4 minutes). The flesh atom should start to whiten. Turn and grill 2-3 minutes longer.

Remove to a plate and let rest 5 minutes before serving.  (Recipe #469)