Grilled Salmon with Lemon and Dill Recipe

Allergy-Free Grilled Salmon with Lemon and Dill Recipe That My Family Loves

This scrumptious yet allergy-free Grilled Salmon with Lemon and Dill recipe is a dish that my husband and kids adore.  With our blend of allergies, this wholesome meal is one we can enjoy together.  Follow these straightforward steps to make this mouthwatering allergy-free meal:

Ingredients:

 4 (6 ounce) plump wild salmon fillets (sustainably sourced)

 2 tablespoons  organic fresh dill, chopped

 3  juicy Meyer lemons,  juiced (if you have a sensitivity to lemon, omit the lemon)

 2 tablespoons extra virgin olive oil

 1/2 teaspoon Himalayan pink sea salt

 1/4 teaspoon  ground black pepper

Instructions:

Fire up your grill to medium-high heat. (see below if you don't have a grill)

In a small bowl, make a zesty marinade by combining the juice of the lemons, the chopped dill,  olive oil  and salt and pepper. Mix thoroughly.

Place the salmon fillets in a shallow dish or sealable bag. Pour the marinade over the salmon, coating all sides evenly. Let the salmon soak in the flavors for at least 15 to 30 minutes.

While the salmon is marinating, lightly brush the grill grates with oil to prevent sticking.

Once the grill is hot, carefully place the marinated salmon fillets on the grill skin-side down. If your salmon fillets have no skin, place them directly on the grates.

Close the grill lid and let the salmon cook for four to six minutes depending on the thickness of the fillets. Avoid moving or flipping the salmon too often to prevent it from falling apart. The fish should release easily from the grill grates when ready to be flipped.

Gently flip the salmon fillets using a spatula or tongs and cook for another four to six minutes on the other side. The cooking time may vary based on your desired doneness.

When the salmon is cooked to your liking (opaque and flakes easily with a fork), remove it from the grill and transfer to a serving platter.

Squeeze fresh lemon juice over the grilled salmon and garnish with extra dill sprigs if desired.

Serve the succulent allergy-free Grilled Salmon with Lemon and Dill piping hot and enjoy!

Note: You can serve the grilled salmon with sides like roasted organic vegetables, steamed rice or a fresh salad for a complete allergy-free meal. This recipe is gluten-free, nut-free, soy-free and dairy-free.

If you don't have a grill:
If you don't have a grill, here are some other ways you can cook the salmon:

Bake the salmon in the oven: Place the marinated salmon fillets on a foil-lined baking sheet and bake at 400 F for about 10-15 minutes, until the salmon is opaque and flakes easily with a fork. Baking time will depend on the thickness of your fillets.

Pan-sear the salmon: Heat 1-2 tablespoons of olive oil in a skillet (cast iron works well) over medium-high heat. Add the marinated salmon fillets skin-side down and cook for 3-5 minutes per side, until browned and the salmon is opaque and flakes easily. Pan-searing will give you a nice crust on the salmon.

Broil the salmon: Place the marinated salmon fillets on a broiler pan about 4 inches from the heating element. Broil for 3-5 minutes, watching carefully, until the salmon is opaque and flakes easily with a fork. Make sure the fillets are not too close to the broiler element to prevent burning.

Poach the salmon: Add 2-3 inches of water or broth to a saucepan and add aromatics like lemon slices, fresh or dried herbs. Bring to a gentle simmer. Add the marinated salmon fillets, cover and poach at a gentle simmer until the salmon is opaque and flakes easily with a fork, about 5-8 minutes. Use a spatula to gently remove and serve.

Steam the salmon: Place a steamer basket in a saucepan with a few inches of simmering water. Add the marinated salmon fillets to the steamer, cover and steam over a gentle simmer until the salmon is opaque and flakes easily with a fork, about 5-8 minutes. Use tongs to remove the steamer basket and serve.

Any of these cooking methods will work great with the lemon and dill marinade. Be careful not to overcook the salmon. Serve and enjoy your allergy-friendly Grilled Salmon with Lemon and Dill!