Grilled Salmon Fillets Grilled Salmon Fillets

Food styling by Heather Shaw | Prop styling by Laura Branson Image by: Jeff Coulson

Choose thick skin-on fillets, as they'll hold together on the grill. Be gentle when turning the fish; it's best to use two spatulas, placing one under and one over the fillet.

  • Prep time 15 minutes
  • Total time 45 minutes
  • Portion size 4 servings

Ingredients

  • 1/3 cup olive oil
  • 1 teaspoon grated lemon zest
  • 1/4 cup lemon juice
  • 2 tablespoons chopped fresh dill
  • 1/4 teaspoon each salt and pepper
  • 4 skin-on salmon fillets (about 500 g)

Method

Whisk together oil, lemon zest, lemon juice, dill, salt and pepper; pour into shallow dish. Add salmon, turning to coat. Cover and refrigerate, turning occasionally, for up to 30 minutes.

Remove salmon from marinade, reserving excess. Place salmon, skin side down, on greased grill over medium-high heat; close lid and grill, turning once and basting frequently with reserved marinade, just until opaque throughout and fish flakes easily when tested, about 10 minutes per 1 inch (2.5 cm) of thickness.

Nutritional facts per serving: about

  • Sodium 197 mg
  • Protein 19 g
  • Calories 341.0
  • Total fat 29 g
  • Potassium 355 mg
  • Cholesterol 54 mg
  • Saturated fat 5 g
  • Total carbohydrate 2 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 15.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 18.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Lunch & Dinner

Grilled Salmon Fillets

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