Grilled salmon with dill
A simple sauce of mayonnaise and dill is brushed on the salmon before grilling. The mayonnaise is the trick to keeping the salmon from sticking to the grill. The fish releases so easily, it’s like grilling on Teflon.
From the story: Why you should be grilling with mayonnaise
Pat the salmon fillets dry to remove all excess moisture.
Make a dill spread: In a bowl, whisk together the mayonnaise, dill, a generous ½ teaspoon salt, or to taste, and several grinds of black pepper. Brush the spread over the salmon fillets on all sides.
Heat a grill over medium-high heat until hot. Place the fillets flesh-side down on the grill. Grill for about 6 minutes on one side, rotating partway through for good grill marks. Flip the fish over and continue grilling, skin-side down until the fish is cooked to desired doneness, about 6 minutes more.
Remove to a platter and serve garnished with lemon wedges.
Get our Cooking newsletter.
Your roundup of inspiring recipes and kitchen tricks.
You may occasionally receive promotional content from the Los Angeles Times.
