There is one thing I can make and everyone in my family is equally excited, salmon! The kids love it and so do Brandon and I. I have made it several different ways and I hope to share many of these with you over the course of the next few months. Of all the different ways I prepare salmon, this is in the top 2. It is simple, grilled, and delicious, plus easy and quick!
The salmon we typically eat in our house is Coho salmon. I love the flavor and we buy it by the case, vacuum packed, so I can just pull it out of the freezer and go, no filleting or bone picking! I have come up with a sauce that I love to put on this salmon when we are grilling. We sear it on one side, then flip it over to the skin side and turn the heat down. Once it is turned the sauce and lemon slices are put on and it soaks into the fish as it finishes cooking, so yummy!
- 1 large salmon fillet
- 1/3 cup mayonnaise
- 1/4 cup red onion, diced fine
- 2 garlic cloves, minced or pressed
- 2 tsp. lemon juice
- 1/4-1/3 cup fresh dill, chopped course
- dash of paprika
- fresh cracked pepper
- sprinkle of kosher salt
- 1-2 lemons, sliced fine
This sauce is made with mayonnaise, which might sound strange to you, but is tastes amazing. If you don’t like mayo don’t write this recipe off, my husband HATES mayo and loves this salmon. It keep the fish moist and flavorful, and keeps it from getting dry, it is really lovely and fresh tasting!
**Have some salmon leftover? Try this Salmon Chowder the next day!
Salmon with a Dill & Mayo Sauce
In a small bowl combine the mayo, onion, garlic, lemon juice, fresh dill, paprika, salt, and pepper. Stir to combine and refrigerate until the salmon is ready to have the sauce applied (this sauce can be made several hours to 2 days ahead of time, just stir sauce to reincorporate juices before using.)
Preheat the grill with all burners on high for 5 minutes. While the grill is preheating brush olive oil on the surface of the salmon to help it not stick to the grill.
Once the grill is heated place the salmon fillet on the grill, skin side up and sear on high for 2 minutes. Carefully flip the salmon over so the skin is on the grill and turn heat down to medium low. Rub the sauce over the surface of the meat, keeping it about an inch away from the sides to help avoid burning.
Once the sauce is evenly distributed arrange the sliced lemon on top of the sauce.
Grill for an additional 15-20 minutes, or until the salmon flakes. When removing the salmon from the grill carefully slide the spatula between the meat and the skin. The salmon should be disconnected from the skin. Place the salmon on a platter and serve!
*Although these pictures show two fillets of salmon, the recipe is written for only one. If you want to grill two, simply double the recipe!