Photo of Grilled Atlantic Salmon
Main · Off the grill

Grilled Atlantic Salmon

Atlantic salmon under a thick blanket of dill, topped with lemon slices and pads of butter. Roast it at 375°F, or smoke it low for more smoke flavor.

  • Main
  • Off the grill
  • Serves about 6
  • 375°F
  • 15–20 min
Gus' Family Recipe

Ingredients

  • 1 Atlantic salmon fillet, skin on, about 2 lb
  • Dried dill, a generous coating (or fresh, chopped)
  • 1 lemon, cut into 2 or 3 slices
  • 2 to 3 pads of butter
  • Foil and a sheet pan

Steps

  1. Heat: set the Searwood to 375°F (the oven works too). Line a sheet pan with foil.

  2. Season: lay the fillet skin side down on the foil. Cover the top with a generous, even coat of dried dill.

  3. Top: lay the lemon slices down the center and set a pad of butter on each.

  4. Cook: cook until the thickest part reads 145°F, about 15 to 20 minutes.

  5. Serve right away.

Cook's Notes

  • Smoker option: smoke at 275°F for 30 to 40 minutes, to 145°F, for more smoke flavor.
  • No salt or pepper needed. The dill, lemon and butter carry it.
  • Dried or fresh dill? Dried dill spreads evenly and stays put. Fresh works too, but it's harder to get an even coat.
  • Use your thermometer. Thickness varies a lot from fillet to fillet, so go by the 145°F reading, not the clock.
  • Serve with rice or the Baby Potatoes with Horseradish Cream (in our sides menu), plus broccolini. For the broccolini, steam it for 10 minutes, then toss it with AP (all-purpose) seasoning and a pad of butter.