I got some wild salmon from the market and wanted to try my hand at grilling it on our new gas grill. I’ve never manned (womanned?) a full-sized grill before (only my dear cast iron grill pan!), so Dino supervised to make sure I didn’t blow anything up. I didn’t want to worry about the fish sticking, so I decided to try a parchment method that I read about a while back. It worked out really well, and I didn’t even break the grill!
Parchment Grilled Salmon with Lemon and Dill
Ashley Covelli
Serves 2
12 ounces wild salmon, cut into 2 fillets
6 slices lemon
4 sprigs fresh dill
extra-virgin olive oil
kosher salt and freshly cracked black pepper
Preheat grill to medium.
For the salmon, cut 2 squares of parchment paper, a few inches larger than your fillets. Place 3 lemon slices on each, and top with the salmon, skin side down. Drizzle with oil, season with salt and pepper, and top each with 2 sprigs of dill.
Once the grill has reached 375-400°F, turn one of the burners off for indirect cooking. Place the salmon with the parchment squares on the side of the grill that is off, and close the lid. Let the salmon cook until it reaches your desired degree of doneness (it took ours about 10 minutes for medium-rare). Enjoy!
Big Flavors Rating: 5 Stars
