Wednesday, August 15, 2012

Grilled Lemon Dill Marinated Wild Salmon

This evening we had a delicious dinner of Grilled Lemon Dill Marinated wild Salmon, roasted asparagus and fresh salads loaded with red and yellow tomatoes as well as diced avocado and drizzled with Greek dressing.

When I got home from work I put together a quick and easy lemon dill marinade and placed the salmon filets in it to marinate for about 45 minutes.  I trimmed and washed some beautiful pencil thin fresh asparagus and tossed it with olive oil, freshly ground black pepper and sea salt and set it aside.  I cut up a fresh head of romaine lettuce, red tomatoes, yellow tomatoes and fresh avocado.  I put together a quick and easy Greek dressing using olive oil, red wine vinegar and Greek seasoning (made by Penzey's Spices).  Below is a picture of our beautiful and fresh dinner as well as the Lemon Dill Marinade.  Enjoy!

Lemon Dill Marinade

4 wild salmon filets (approximately 1 pound)
Zest of 1 lemon
Juice of 2 lemons
1/4 cup extra virgin olive oil (or a little more)
1/4 teaspoon garlic powder
1/2 teaspoon dill (or a little more)
Freshly ground black pepper (about 1/2 teaspoon, or to taste)
2 tablespoons low sodium Tamari (similar to soy sauce which can also be used)

In a small bowl, whisk ingredients together; pour in a large Ziploc bag and add salmon filets and seal bag, removing as much air as possible.  Marinate for 30-45 minutes, up to 1 hour.  Be careful not to marinate fish too long or the acid in the marinade begins cooking the fish.  Grill approximately 5-6 minutes on each side (depending on thickness of filets). 


CyberSis said...

We love Costco's wild salmon, too. It really is the next best thing to fresh out of the Alaskan waters!

We're always on the lookout for new ways to season and/or marinate wild salmon. We tried your recipe recently and both of us thought it was wonderful!

Baking has become my favorite way to cook it indoors. It's simple and the results are very consistent. We had been baking it according to a Canadian Dept. of Fisheries suggestion ... 400 degrees for 10 minutes per inch of thickness (measured at the thickest part of the fish.) It was perfectly cooked. Recently tried baking according to the package directions ... 15-20 min at 350. Also perfect. Sure beats fiddling with poaching, sauteing, or broiling in my book. Of course nothing beats the "barbie" ... it's just that it's been a little c-o-l-d around here for that! :-)

Gourmet Girl Cooks said...

Hi Cybersis -- I agree with you about the Costco wild salmon. I don't know if you like pesto or not -- I am not a big fan of pesto generally speaking -- but I have a recipe on here for "Pesto Roasted Salmon" that is really good -- at first I thought it might be weird, but it was actually good. With roasting the pesto on the salmon, it keeps the salmon super moist and because the pesto roasts in the oven, its flavor becomes more mild and not the bold strong herb flavor it has when raw. I agree with you too about nothing better than grilled salmon. I am looking forward to "grilling" weather! It is so quick and simple to put something on the grill and there are so many ways to change the flavor of meats and fish by using different marinades, herbs, etc. :-)

CyberSis said...


Normally I don't go too much for pesto, either, but roasting it on top of salmon is definitely interesting. Makes sense that roasting would improve the flavor, the way it does other veggies.

We used the last of our salmon filet "cache" from Costco so we need to make the trek soon to replenish. Your recipe will be at the top of the list to try. Do you use the parsley or the basil kind of pesto?

Gourmet Girl Cooks said...

Hi Cybersis -- I used a basil type of pesto that I mentioned and showed a picture of the pesto I use in this post:

Here is a link to their site where you can read the ingredients. Roasting it on the salmon makes the herb flavor more delicate and not strong like "fresh pesto".