Big Ray's Lemony Grilled Salmon Fillets with Dill Sauce recipe

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Ingredients

2 lemons, ends trimmed and sliced thickly
4 (6 ounce) fillets salmon
½ cup water
⅓ cup lemon juice
1 ½ teaspoons cornstarch
4 teaspoons butter
3 lemon slices, cut into quarters
1 tablespoon snipped fresh dill
¼ teaspoon salt
⅛ teaspoon dried chervil
1 dash cayenne pepper

Nutrition Info

243.2 calories
carbohydrate: 4 g
cholesterol: 98.5 mg
fat: 9.9 g
fiber: 0.7 g
protein: 33.8 g
saturatedFat: 3.5 g
servingSize: -
sodium: 288.9 mg
sugar: 0.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat an outdoor grill for high heat and lightly oil the grate.

  2. Grill salmon and thick lemon slices on hot grill until salmon flakes easily with a fork, 3 to 5 minutes per side.

  3. Stir water, lemon juice, and cornstarch together in a small saucepan to dissolve the cornstarch, add butter and place over medium heat. Cook and stir the mixture until boiling and thick, 5 to 10 minutes. Remove saucepan from heat. Stir quartered lemon slices, dill, salt, chervil, and cayenne pepper into the sauce. Serve with the grilled salmon and grilled lemon slices.

Recipe Yield

4 servings

Recipe Note

Grilled lemons add a smoky tartness to a butter sauce made to enjoy with grilled salmon. A touch of dill adds a fresh, clean finish. Make sure to use fresh dill;it really makes a difference!

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