Mom’s Citrus & Dill Grilled Salmon
This salmon is ridiculously good. I’m calling it Mom’s Grilled Salmon because 1) It’s my mom’s recipe. 2) I grew up with this recipe. I’m pretty sure that I asked her to make it once a week, and often when I go home to visit she makes it for me and it’s just as good as I remember from my teenage years.
For some reason, whenever I replicate one of my mom’s recipes it never tastes quite the same as when she makes it for me. But I think that’s because food often tastes better one someone else makes it for you. Especially someone who loves you, like your mom! 🙂 But last night, this was still pretty awesome.
So many bright citrus notes from the lemon and lime and the great Earthy dill flavors make this dish a winner. It’s super easy to make and looks beautiful when it’s done, so it’s great if you’re having guests over, too.
I made a huge amount of salmon last night, knowing we’d have leftovers because it’s great served cold the next day, or over a salad. But I’d say to average about somewhere between 1/3 to 1/2 pound of salmon per person when you’re buying your fish. It will cook down a bit when you grill it, and it will also depend on how hungry you are and whether you want leftovers or not, but that’s a safe amount if you don’t usually cook fish.
What you’ll need: salmon, lemon, lime, dried dill, salt and pepper.
It takes as little as fifteen minutes to marinate the salmon. (You could do a few extra minutes if you have them, but you don’t want to let it sit for too long in the juices because they ultimately start to cook the fish, like ceviche.) I ask my fish monger to remove the skin for me when I purchase the fish. Start with the meaty-side down in a small, shallow dish, and squeeze the lemon and lime juice over the fish. You can’t “over” juice, but you want enough juice so that the salmon has a lot of liquid to sit in and absorb the flavors.
Let it sit for 7-8 minutes, then flip the fish back over so the “skin” side is down. Sprinkle the top with lots of freshly, cracked pepper and a ton of dried dill. The dill should just about cover all the tops of the fish (I used a little under 1 Tablespoon for my 1.4 pounds of fish.) Let the second side marinate for another 7-8 minutes.
Grill with the seasoned-side down for 7 minutes. Carefully flip the salmon and grill with the skin-side down for another 7 minutes. We like to get some good crispy edges, but you could cook your salmon for a little less if you prefer it more “medium.” You can also drizzle the juice from your marinade over the fish while it cooks.
Remove from the grill, season with salt and give another fresh squeeze of lemon juice. Serve while it’s hot with your favorite sides. My favorites with the salmon are rice (white or brown), grilled asparagus, grilled zucchini & corn, or a nice light salad.
- 2 lbs. salmon, skin removed
- 1 1/2 lemons, juiced
- 1 1/2 limes, juiced
- 1 T dried dill, or more/less to taste
- Freshly cracked pepper, to taste
- Salt, to taste
- 1/2 lemon, squeezed over salmon before serving
- Preheat your grill over medium-high heat.
- Start with the meaty-side down in a small, shallow dish, and squeeze lemon and lime juice over the fish. Let it sit for 7-8 minutes.
- Flip the fish back over so the “skin” side is down in the dish. Sprinkle the top with lots of freshly, cracked pepper and a ton of dried dill. The dill should just about cover all the top of the fish (I used a little under 1 Tablespoon for my 1.4 pounds of fish.) Let the second side marinate for another 7-8 minutes.
- Grill the salmon, seasoned-side down, for 7 minutes.
- Carefully flip the salmon and grill with the skin-side down for another 7 minutes. (You could cook your salmon for a little less if you prefer it more “medium.”) Drizzle the juices from your marinade over the fish while it cooks.
- Remove from the grill, season with salt and give another fresh squeeze of lemon juice over the fish.
- Serve while it’s hot!
Hugs, kisses & yummy dishes… xoxo