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Big Flavors from your Small Appliances

Grilled salmon
Dill Lemon Salmon
Appliance: Contact Grill - 2 servings and larger.
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This recipe is part of the Gluten Free Collection
Dill Lemon Salmon
For the Marinade:
   3/4 teaspoon dill, chopped
   1 teaspoon lemon rind, grated
   1 clove garlic, minced
   3 tablespoons water or broth
   3 tablespoons oil
   2 tablespoons soy sauce or gluten-free tamari
   1/4 teaspoon pepper

   1 1/2 pounds salmon, filets or steaks
   Lemon wedges

Combine marinade ingredients in a gallon sized zipper bag and shake until well combined. Add salmon to the marinade and turn to coat. Reseal bag, squeezing out as much air as possible. Marinate, refrigerated, at least 1 hour, and up to 4 hours, turning occasionally.

Preheat contact grill according to manufacturer's instructions for fish, or use medium-high to high heat (depending on your machine). Drain salmon and discard marinade. Grill in a single layer, with a little space between each piece. You may have to cook in batches. Grill until fish flakes easily with a fork, 2 to 3 minutes for filets 1/2 inch thick, 4 to 6 minutes for steaks 3/4 to 1 inch thick.

Squeeze a little fresh lemon juice over fish while it is still hot. Serve with additional lemon wedges.

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