Grilled salmon is one of the things I have to eat when I visit the Northwest. Like rain, it just has to happen. My in-laws introduced me to this delight just a few weeks after I married The Good Guy. We spent our first summer living with them while he interned at Microsoft. My father-in-law was the barbecue king.
While we were visiting the family last week, my sister-in-law brought home a fresh from the boat salmon. It was so fresh that there was no fishy smell. It was wonderful! And if you can lay your hands on some fresh fish, it’s a really easy thing to make.
Author: Frugal Antics of a Harried Homemaker
- 1 whole salmon (preferably deboned and cut into two halves for faster cooking)
- 1 fresh lemon, sliced (discard the ends)
- 1 package fresh dill
- ½ onion, sliced and separated into rings
- Lay the fish on foil wide enough to seal.
- Put the slices of lemon, onion rings and dill springs over the salmon and sprinkle liberally with pepper (see photo above).
- Top with other half of fish.
- Seal completely with foil.
- Lay on a preheated barbecue (I use a gas grill: heat on high, cook on low) and cook for about an hour.
- Check for done-ness by opening the foil and flaking with a fork.
- Do this test where the fish is at its thickest; that is the place that will be done last.