Lemon Dill Grilled Salmon: The Ultimate Recipe for Summer

Street Corn Chicken Bowl: Prepare to be transported to a vibrant summer street fair with every single bite! Imagine the smoky char of grilled corn, the creamy tang of Mexican crema, and the satisfying crunch of crumbled cotija cheese, all perfectly complementing tender, seasoned chicken. This isn’t just a meal; it’s an experience, a fiesta for your taste buds, and I’m so excited to share my version with you.

Elote, or Mexican Street Corn, has a rich history rooted in the culinary traditions of Mexico. For generations, vendors have grilled corn on the cob, slathering it with creamy, cheesy goodness and a kick of chili powder. It’s a beloved snack, a symbol of community, and a testament to the simple pleasures of life. I’ve taken that iconic flavor profile and transformed it into a complete and satisfying meal.

People adore elote for its irresistible combination of sweet, savory, and spicy flavors. The charred corn offers a delightful sweetness, while the crema adds a luxurious richness. The chili powder provides a gentle warmth, and the lime juice brightens everything up. By adding grilled chicken, we’re creating a hearty and protein-packed Street Corn Chicken Bowl that’s perfect for a quick weeknight dinner or a fun weekend gathering. It’s easy to customize with your favorite toppings, making it a guaranteed crowd-pleaser. You’ll love how simple it is to create this flavor explosion in your own kitchen!

this Recipe

Ingredients:

• Salmon: 4 (6-ounce) salmon fillets, skin on or off, your preference!
• Lemon: 1 large lemon, zested and juiced
• Fresh Dill: 1/4 cup, chopped
• Olive Oil: 2 tablespoons, extra virgin
• Garlic: 2 cloves, minced
• Dijon Mustard: 1 tablespoon
• Honey: 1 teaspoon (optional, for a touch of sweetness)
• Salt: 1 teaspoon, or to taste
• Black Pepper: 1/2 teaspoon, or to taste
• Optional Garnish: Lemon wedges, extra fresh dill sprigs

Preparing the Lemon Dill Marinade

Okay, let’s get started with the heart of this recipe – the marinade! This is where all the magic happens, infusing the salmon with that bright, herby, lemony goodness. Trust me, it’s worth the few minutes it takes to whip this up.

1. Combine the Wet Ingredients: In a medium-sized bowl, whisk together the olive oil, lemon juice (from that one glorious lemon!), Dijon mustard, and honey (if you’re using it). The honey adds a subtle sweetness that balances the acidity of the lemon, but it’s totally optional if you prefer a more tart flavor.
2. Add the Aromatics: Now, add the minced garlic and lemon zest to the bowl. The garlic will give a lovely savory depth, while the lemon zest intensifies the lemon flavor without adding extra liquid.
3. Incorporate the Dill: Stir in the chopped fresh dill. Make sure it’s nicely distributed throughout the marinade. The fresh dill is what really makes this marinade sing! If you only have dried dill, you can use it, but fresh is definitely the way to go if you can find it. Use about 1 teaspoon of dried dill if substituting.
4. Season Generously: Season the marinade with salt and pepper. Don’t be shy! Taste the marinade and adjust the seasoning as needed. Remember, this is what’s going to flavor your salmon, so you want it to be just right.

Marinating the Salmon

Now comes the patient part. Marinating the salmon allows the flavors to penetrate the fish, resulting in a more flavorful and tender final product. I usually aim for at least 30 minutes, but longer is even better!

1. Place Salmon in a Dish: Place the salmon fillets in a shallow dish or a resealable plastic bag. If you’re using a dish, make sure it’s large enough to hold the salmon in a single layer.
2. Pour Marinade Over Salmon: Pour the lemon dill marinade over the salmon fillets, making sure to coat them evenly. Use your hands or a spoon to gently rub the marinade into the salmon.
3. Marinate in the Refrigerator: Cover the dish (or seal the bag) and refrigerate for at least 30 minutes, or up to 2 hours. The longer you marinate, the more flavorful the salmon will be. However, don’t marinate for longer than 2 hours, as the lemon juice can start to break down the fish and make it mushy.
4. Turn Salmon (Optional): If you’re marinating for longer than 30 minutes, you might want to turn the salmon fillets halfway through to ensure they’re evenly marinated.

Preheating the Grill

While the salmon is marinating, it’s time to get your grill ready. A properly preheated grill is essential for achieving those beautiful grill marks and ensuring the salmon cooks evenly.

1. Clean the Grill Grates: Make sure your grill grates are clean. Use a grill brush to scrub off any leftover food particles. This will prevent the salmon from sticking and ensure those nice grill marks.
2. Oil the Grill Grates: Lightly oil the grill grates with cooking oil. This will also help prevent the salmon from sticking. You can use a grill brush dipped in oil or spray the grates with cooking spray.
3. Preheat the Grill: Preheat the grill to medium-high heat (around 375-400°F or 190-200°C). You should be able to hold your hand about 5 inches above the grates for only 5-6 seconds.

Grilling the Salmon

Now for the main event! Grilling salmon is quick and easy, but it’s important to keep a close eye on it to prevent it from overcooking. Overcooked salmon is dry and tough, and nobody wants that!

1. Remove Salmon from Marinade: Remove the salmon fillets from the marinade and discard the marinade. Don’t reuse the marinade, as it has been in contact with raw fish.
2. Place Salmon on the Grill: Place the salmon fillets on the preheated grill, skin-side down if you’re using skin-on fillets. If you’re using skinless fillets, place them directly on the grill grates.
3. Grill for 4-6 Minutes per Side: Grill the salmon for 4-6 minutes per side, or until it’s cooked through and flakes easily with a fork. The exact cooking time will depend on the thickness of the fillets and the heat of your grill.
4. Check for Doneness: To check for doneness, insert a fork into the thickest part of the fillet and gently twist. If the salmon flakes easily, it’s done. You can also use a meat thermometer to check the internal temperature. The salmon should reach an internal temperature of 145°F (63°C).
5. Avoid Overcooking: Be careful not to overcook the salmon. Overcooked salmon will be dry and tough. It’s better to err on the side of slightly undercooked, as the salmon will continue to cook slightly after you remove it from the grill.

Serving and Garnishing

The salmon is grilled to perfection, now it’s time to serve and enjoy! A few simple garnishes can elevate the presentation and add a final touch of flavor.

1. Remove Salmon from Grill: Carefully remove the salmon fillets from the grill and place them on a serving platter.
2. Garnish (Optional): Garnish with lemon wedges and fresh dill sprigs. A squeeze of fresh lemon juice adds a bright, zesty finish.
3. Serve Immediately: Serve the grilled lemon dill salmon immediately. It’s delicious on its own or served with your favorite sides.

Serving Suggestions

This grilled lemon dill salmon pairs perfectly with a variety of side dishes. Here are a few of my favorites:

• Roasted Vegetables: Asparagus, broccoli, Brussels sprouts, or bell peppers are all great choices.
• Quinoa or Rice: A simple quinoa or rice pilaf is a healthy and satisfying side.
• Salad: A fresh green salad with a light vinaigrette is a refreshing complement to the rich salmon.
• Grilled Corn on the Cob: A classic summer side dish that’s always a crowd-pleaser.

Tips and Tricks

• Don’t Overcrowd the Grill: If you’re grilling a lot of salmon, don’t overcrowd the grill. Grill the salmon in batches to ensure it cooks evenly.
• Use a Grill Basket: If you’re worried about the salmon sticking to the grill, you can use a grill basket. This will also make it easier to flip the salmon.
• Adjust Cooking Time: The cooking time will vary depending on the thickness of the salmon fillets and the heat of your grill. Keep a close eye on the salmon and adjust the cooking time as needed.
• Let it Rest: After grilling, let the salmon rest for a few minutes before serving. This will allow the juices to redistribute, resulting in a more tender and flavorful final product.

Conclusion:

This Lemon Dill Grilled Salmon isn’t just another fish recipe; it’s a flavor explosion waiting to happen! I truly believe this will become a staple in your summer grilling rotation. The bright, zesty lemon perfectly complements the richness of the salmon, while the fresh dill adds an herbaceous note that elevates the entire dish. It’s quick, it’s easy, and it’s guaranteed to impress even the pickiest eaters. Honestly, what more could you ask for?

Why is this a must-try? Because it’s the perfect balance of simplicity and sophistication. You don’t need to be a master chef to pull this off, and the results are restaurant-quality. The marinade does all the heavy lifting, infusing the salmon with incredible flavor that penetrates deep into the flesh. Plus, grilling adds that smoky char that takes it over the top. It’s healthy, delicious, and incredibly versatile.

But the best part? You can totally customize it to your liking!

Serving Suggestions and Variations:

* Classic Pairing: Serve this grilled salmon with a side of roasted asparagus and quinoa for a complete and healthy meal. The asparagus provides a nice earthy counterpoint to the bright salmon, and the quinoa adds a satisfying nutty texture.
* Mediterranean Twist: Flake the grilled salmon over a Greek salad with Kalamata olives, feta cheese, and a lemon vinaigrette. The salty olives and tangy feta will create a delightful Mediterranean-inspired dish.
* Taco Tuesday Upgrade: Use the grilled salmon as a filling for tacos! Top with shredded cabbage, a creamy avocado sauce, and a squeeze of lime. This is a fun and unexpected way to enjoy this recipe.
* Creamy Delight: For a richer experience, serve the salmon with a dollop of crème fraîche or a lemon-dill aioli. The creamy sauce will complement the salmon beautifully.
* Spice it Up: Add a pinch of red pepper flakes to the marinade for a little kick. Just be careful not to overdo it!
* Herb Garden: Experiment with different herbs! While dill is the star, you could also try adding parsley, chives, or even a touch of tarragon.
* Sweeten the Deal: A touch of honey or maple syrup in the marinade can add a subtle sweetness that balances the acidity of the lemon.

I’m confident that you’ll love this Lemon Dill Grilled Salmon as much as I do. It’s a recipe that’s perfect for weeknight dinners, weekend barbecues, or even special occasions. It’s truly a crowd-pleaser.

So, what are you waiting for? Fire up that grill and give this recipe a try! I promise you won’t be disappointed. And more importantly, I want to hear about your experience! Did you make any variations? What sides did you serve it with? What did your family and friends think? Share your photos and stories in the comments below. I can’t wait to see what you create! Happy grilling!