- 1 Tbsp olive oil
- 1 Tbsp chopped fresh dill weed
- 1 tsp grated lemon peel
- 3 Tbsp lemon juice
- 2 Tbsp honey
- 1/2 tsp garlic-pepper blend
- 1 tsp minced garlic
- 1 lb salmon fillet, cut into smaller pieces (~4oz each)
Lemon-Dill Sauce (optional):
- 1 container (6 oz) Greek Fat Free plain yogurt
- 1 Tbsp chopped fresh dill weed (or 1 tsp dried dill)
- 1/2 tsp grated lemon peel
- 1 Tbsp lemon juice
- 1/8 tsp pepper
- In small bowl, mix all marinade ingredients, except salmon.
- Pour marinade into 8-in square (2-quart) glass baking dish, arrange salmon pieces skin side up in single layer, turning them to make sure that they are coated on the sides, too. I left them skin-side up so the meat could absorb as much marinade as possible. Cover with plastic wrap and refrigerate 20 minutes.
- Heat grill to medium. Make a “tray” out of aluminum foil that is big enough for all the salmon pieces. Place salmon skin-side down on the aluminum tray and grill for about 10-15 minutes or until salmon flakes easily with a fork.
- When serving, use a metal spatula; the skin will stick to the aluminum foil and the salmon meat will come right off.
This went very well with Citrus Grilled Zucchini. The sauce is a nice addition, but it was delicious even without the sauce. So that could be skipped.
Source: Betty Crocker website (http://www.bettycrocker.com/recipes/grilled-salmon-with-lemon-dill-sauce/070281b2-5d75-4385-80d0-7042f856034e)