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Grilled Dill & Herb Salmon

Ingredients

Scale

FOR THE FISH

  • 4.5 lbs/ 2 Kg salmon with skin on bones removed
  • Olive oil spray
  • Coarse salt & black pepper
  • 1 bunch fresh dill
  • 3 lemons – cut into thin slices for the top of the fish
  • Olive oil

FOR THE SAUCE

  • 1 tspn dried oregano
  • 1 tspn dried dill
  • 2 tspn fish spice
  • 3/4 cup creamy mayonnaise
  • 3 TBS whole grain mustard

Instructions

Preheat the oven to BROIL/ GRILL

Stir all ingredients together to make the sauce and set aside. Line a baking sheet with foil (shiny side down). Spray with olive oil spray. Place half the sauce on the foil under the fish. Place the salmon on top of the sauce skin side down. Season the salmon with coarse salt & black pepper. Place the remaining half of the sauce on top of the fish.

Top with the fresh drill and slices of lemons. Drizzle with olive oil.

Grill the fish on the middle rack of the oven until well browned (approximately 8 minutes) watching carefully so it doesn’t burn. Do not turn the fish. To test readiness, pierce the fish with a fork which should slide through easily. If not cooked completely turn the oven down to 425 F/220 C and continue baking for another 5-10 minutes.

Allow it to cool on a baking tray. Gently lift the foil off the baking tray & use foil to slide fish onto a serving platter. Garnish with parsley & lemon wedges. Serve at room temperature.

SERVES 6 as main / 10-14 as appetizer

Notes

Salmon requires no more than 10-12 minutes of cooking time. It will continue cooking once you take it out of the oven so it should be slightly undercooked when finished.

Find it online: https://melissamayo.com/recipe/grilled-dill-herb-salmon/