Grilled Salmon

Bob’s Grilled Salmon

Salmon Fillet – with skin
Salt and pepper
Mayo – Low fat, if you prefer
Dill weed
Garlic clove

Place salmon skin down on a serving plate. Salt and pepper the salmon lightly. Mix dill weed and crushed garlic into Mayo. Spread a thin layer of the mayo mixture over the salmon meat. Grill, skin side down, using indirect method for 15 to 20 minutes.

Pretty darn simple huh? And it’s tastes great and looks like you are master chef. With the cost of salmon get just enough. However, leftovers tossed into a salad are good days later. Mix just enough dill and garlic to add flavor but not too much to be overpowering.

Spray the grill with PAM before firing up the grill. Once the salmon is on the grill don’t mess with it until you remove the fillet. Check for doneness by gently separating the flesh and checking for moisture. My wife Sherry likes the Salmon on the drier side. Be sure it’s cooked through; we don’t like raw or cold Salmon. Remove the salmon, skin and all with a large spatula.

Important – scrape or burn any salmon left on the grill. Don’t ruin your next steak with left over salmon flavor.