Lemon Dill Grilled Salmon
Lemon Dill Grilled Salmon, it was 90 degrees here today so a light fish dinner was definitely on the menu. Patti made a simple sauce with fresh lemons and fresh dill from the Murrieta Farmer’s Market. She seasoned it with Green Mountain Roasted Garlic Chipotle Seasoning Blend which just added to the bright, fresh taste of the salmon. This seasoning rub has all natural spices and just the right amount of zest. Plus, it’s gluten free and no MSG.
Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood burning stove, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…
Lemon Dill Grilled Salmon
A Wood Pellet Grill Recipe
Prep Time: 10 minutes
Cook Time: 15 minutes at 350 degrees (177c)
Grill: Green Mountain Wood Pellet Grill/Smoker
Pellets: Green Mountain Premium Gold Blend
Lemon Dill Grilled Salmon
A Wood Pellet Grill Recipe
Ingredients: Lemon Dill Grilled Salmon
- 2 salmon fillets, 1lb. each
- Green Mountain Roasted Garlic & Chipotle Seasoning Blend
- ½ stick of butter, melted
- 2 Tablespoons fresh lemon juice
- ½ cup fresh dill, chopped
- 1 Tablespoon fresh garlic, grated
Lemon Dill Grilled Salmon
A Wood Pellet Grill Recipe
Cooking Directions: Green Mountain Wood Pellet Grill
In small bowl blend all sauce ingredients. Brush generously over salmon fillets every five minutes.
Preheat the grill to 350 degrees (177c) and place the salmon onto the grill and brush with your sauce. I did 15 minutes brushing with the sauce every 5 minutes or so.
When the salmon reaches an internal temp around 130 – 140 (55c) pull it off, cover it and let it rest a few minutes before serving. Keep in mind that the fish will continue cooking for another 5-10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking food temps.
Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.
Swimming in the Smoke
Sauced and Back onto the Grill
Lemon Dill Grilled Salmon
A Wood Pellet Grill Recipe
Cooking In the Oven:
We have been getting requests for recipe conversions for your grill. I tell folks all the time that cooking on a Wood Pellet Grill/Smoker is just as easy as cooking in your oven. Just about anyone can do it and do it well. Think about it. You set your control knob to the temp you want, put your meat in and leave it for a set time.
It is the same thing, time and temperature is what it is all about. The Green Mountain grill is just like your oven except it uses wood pellets and has wheels.
I did 15 minutes here at 350 (177c).
Lemon Dill Grilled Salmon
A Wood Pellet Grill Recipe
About our Recipes
We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Memphis, Royall, Traeger pellet grills, Char-Griller, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Pizza Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.
The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….
Live your Passion and Do What You Love
Ken & Patti
http://datenightdoins.com
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Our Thanks To:
Country Bob’s All Purpose Sauce
www.countrybobs.com
Maverick Industries, Inc.
1-800-526-0954
help@maverickhousewares.com
http://www.maverickhousewares.com/
Grill Grates
http://www.grillgrate.com/
Green Mountain Grills LLC
1 800 603 3398
Email: info@greenmountaingrills.com
http://greenmountaingrills.com/contact/
A-MAZE-N-PRODUCTS
http://www.amazenproducts.com/
Our Cutlery Provided By:
- 2 salmon fillets, 1lb. each
- Green Mountain Roasted Garlic & Chipotle Seasoning Blend
- ½ stick of butter, melted
- 2 Tablespoons fresh lemon juice
- ½ cup fresh dill, chopped
- 1 Tablespoon fresh garlic, grated
- In small bowl blend all sauce ingredients. Brush generously over salmon fillets every five minutes.
- Preheat the grill to 350 degrees (177c) and place the salmon onto the grill and brush with your sauce. I did 15 minutes brushing with the sauce every 5 minutes or so.
- When the salmon reaches an internal temp around 130 – 140 (55c) pull it off, cover it and let it rest a few minutes before serving. Keep in mind that the fish will continue cooking for another 5-10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking food temps.
