Salmon With Lemon and Dill Pellet Grill Recipe

Salmon With Lemon and Dill Pellet Grill Recipe

Course: Main Dish
Cuisine: Fish
Prep Time: 15 minutes
Grill Time: 45 minutes
Total Time: 1 hour
Servings: 10 People
Salmon that is seasoned lightly with lemon and dill and then tossed on the pellet grill remains one the favorite fish recipes. It is quick prep and tastes great.
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Ingredients

Recommended Wood Pellets

  • 1 Unit Alder Wood Pellets

Ingredients

  • 1 7-9 lbs Whole Salmon
  • 1 Bunch Fresh Dill 2 Tablespoons Chopped
  • 2 Whole Lemons Thinly Sliced and Seeded
  • 1 Clove garlic finely minced
  • 6 tbsp Butter Melted

Instructions

PREP

  1. Cut the fins and gills off the salmon along with ragged edges on the tail by making a v-shape. Rinse the fish inside and out, under running cold water and then drain and blot dry, inside and out. Make 4 or 5 diagonal slashes to the body on each side of the fish. Stuff the cavity and slashed with the lemon slices and dill sprigs. Stir chopped dill and garlic into the melted butter. Brush the fish on both sides with some of the mixture. Season the fish generously on both sides with salt and pepper. Place the fish on aluminum foil-wrapped cardboard.

Grilling

  1. Place salmon on its cardboard in the middle of the grill and cover the grill. Grill salmon until cooked through, 45 minutes to 1 hour. Baste salmon with the garlic-dill butter when you put it on the grill and then at 15 minute intervals. To test for done, press fish with your finger, it will break apart into clean flakes when done. Transfer the fish to a large platter. Re-season the salmon with salt and pepper.

Serving

  1. To serve, run a knife along the backbone to separate the top fillet. Lift the bones in sections. Remove the bones and cut the fish crosswise into serving portions.

Salmon With Lemon and Dill Pellet Grill Recipe

Course: Main Dish
Cuisine: Fish
Prep Time: 15 minutes
Grill Time: 45 minutes
Total Time: 1 hour
Servings: 10 People
Salmon that is seasoned lightly with lemon and dill and then tossed on the pellet grill remains one the favorite fish recipes. It is quick prep and tastes great.
Print

Ingredients

Recommended Wood Pellets

  • 1 Unit Alder Wood Pellets

Ingredients

  • 1 7-9 lbs Whole Salmon
  • 1 Bunch Fresh Dill 2 Tablespoons Chopped
  • 2 Whole Lemons Thinly Sliced and Seeded
  • 1 Clove garlic finely minced
  • 6 tbsp Butter Melted

Instructions

PREP

  1. Cut the fins and gills off the salmon along with ragged edges on the tail by making a v-shape. Rinse the fish inside and out, under running cold water and then drain and blot dry, inside and out. Make 4 or 5 diagonal slashes to the body on each side of the fish. Stuff the cavity and slashed with the lemon slices and dill sprigs. Stir chopped dill and garlic into the melted butter. Brush the fish on both sides with some of the mixture. Season the fish generously on both sides with salt and pepper. Place the fish on aluminum foil-wrapped cardboard.

Grilling

  1. Place salmon on its cardboard in the middle of the grill and cover the grill. Grill salmon until cooked through, 45 minutes to 1 hour. Baste salmon with the garlic-dill butter when you put it on the grill and then at 15 minute intervals. To test for done, press fish with your finger, it will break apart into clean flakes when done. Transfer the fish to a large platter. Re-season the salmon with salt and pepper.

Serving

  1. To serve, run a knife along the backbone to separate the top fillet. Lift the bones in sections. Remove the bones and cut the fish crosswise into serving portions.

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