A salmon fillet is marinated in a zesty
and complex marinade prior to being grilled, topped with slices
of lemon and onion.
Another delicious recipe from our Family-Favorite
Grilled Lemon Salmon
- 2 teaspoons snipped fresh dill or 3/4
teaspoon dill weed
- 1/2 teaspoon kosher or sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 (1 1/2 pound) salmon fillet
- 1/4 cup brown sugar, packed
- 3 tablespoons chicken broth
- 3 tablespoons vegetable oil
- 3 tablespoons soy sauce
- 3 tablespoons finely chopped green onions
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon peel
- 2 garlic cloves, finely minced
- 1 small lemon, thinly sliced
- 2 slices of white, red or yellow onion,
separated into rings
- Sprinkle dill, salt and pepper over salmon.
Place in a large resealable plastic bag or shallow glass container.
- Combine brown sugar, broth, oil, soy sauce,
green onions, lemon juice, lemon peel and garlic; pour over the
salmon. Seal and refrigerate for 1 hour, turning once. Drain
and discard marinade.
- To cook*, prepare outdoor grill with medium-hot
coals, or heat gas grill to medium-hot. Oil grill.
- Place salmon skin side down onto grill;
arrange lemon and onion slices over the top. Cover and cook for
15 to 20 minutes or until fish flakes easily with a fork.
Makes 6 servings.
*Alternative Cooking Method: You can also
cook the salmon on an cedar plank approved for cooking. First
soak the cedar plank in water for at least 30 minutes, generously
oil the top of it and place the prepared salmon onto the prepared
plank, cover with foil and cook over indirect heat on a medium-hot
grill for 25 to 30 minutes, or until fish flakes easily. (Cooking
tip courtesy of Sue Ramaley.)
Nutritional Information Per Serving (1/6
of recipe): 279.8 calories; 44% calories from fat; 13.8g total
fat; 51.0mg cholesterol; 537.5mg sodium; 585.4mg potassium; 13.0g
carbohydrates; 0.4g fiber; 10.0g sugar; 12.5g net carbs; 25.4g
Copyright Hope Pryor, please see Terms
of Use. Photograph by Sue Ramaley; property of CooksRecipes.com.