Grilled Salmon with Dill and Lemon
4 6-ounce salmon fillets
4 tablespoons lemon juice
2 tablespoons vegetable oil
1 tablespoons lemon zest
2 teaspoons dried dill
2 cloves garlic, minced
Combine lemon juice, zest, oil, dill and garlic in a large resealable bag. Add salmon and turn to coat. Refrigerate for 2 hours. Preheat grill. Remove salmon from bag and place on hot grill. Brush salmon with marinade from the ziptop bag. Grill salmon for about 4 to 5 minutes per side. Remove when done. Salmon should be light in color and flake easily through the thickest part.
Spice Rubbed Grilled Salmon
Dry Spice Rub
(makes approximately 4 ounces)
2 tablespoons ground paprika
1 teaspoon granulated sugar
1 teaspoon kosher salt
½ teaspoon ground black pepper
½ teaspoon ground ginger
½ teaspoon ground cardamom
½ teaspoon ground cumin
½ teaspoon ground fenugreek (optional)
¼ teaspoon ground cloves
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon ground cayenne pepper
Savory Herb Sauce
1 cup plain yogurt, drained in a fine-mesh colander or cheesecloth for ½ hour
2 tablespoons sorrel, roughly chopped (optional)
2 tablespoons cilantro, roughly chopped
2 tablespoons parsley, roughly chopped
2 tablespoons basil leaves, roughly chopped
1 tablespoon chives, roughly chopped
1 tablespoon green onions, roughly chopped
1 teaspoon lemon juice
zest of ½ lemon, finely grated
kosher salt and ground white pepper, to taste
4 5-ounce wild salmon fillets, trimmed, skin off
2 tablespoons vegetable oil
dry spice rub
To Prepare the Spice Rub:
We recommend using whole spices, lightly roasting them, grinding in a spice grinder or coffee grinder, and then mixing them together. To roast, place spices in a dry saute pan over medium heat. Saute until light brown in color. Be careful not to over-roast them, as this will make them bitter.
To Prepare the Savory Herb Sauce:
In a stainless steel or glass bowl, combine the yogurt, sorrel, cilantro, parsley, basil, chives, green onions, lemon juice and zest. Mix well. Taste and adjust seasoning.
To Prepare the Salmon:
Preheat a grill.
Place a small amount of the dry spice rub on a small plate. Lightly rub each salmon fillet with enough vegetable oil to just coat the fish.
Press the flesh-side (side opposite of where the skin was) into the dry spice rub and thoroughly coat one side of the fish.
Place salmon on a grill, dry rub side down, and cook over medium to high heat, a total of 8 to 12 minutes or until still pink in the middle.
Place grilled salmon on warm plates and top with a dollop of savory herb sauce.
The dry rub can be made in advance and stored in a dry, cool place in a sealed container. The savory herb sauce can be made up to 4 days ahead and stored in a sealed container in the refrigerator.
If you don’t want to use salmon, you will need a firm-fleshed, strong-flavored fish, such as wild striped bass, black bass or even sturgeon to stand up to the strong spices in the rub.