Grilled Coho Salmon in Butter, Lemon and Dill
- 1 1/2 pound boneless, skinless side of salmon
- 1 bunch fresh dill
- 2 medium lemons
- 1 head garlic
- Unsalted Butter
- Kosher Salt
- Ground Black Pepper
- Preheat an outdoor grill to medium (about 375 degrees F). Line a rimmed baking sheet (large enough to hold your piece of salmon) with a large piece of aluminum foil.
- Arrange a few sprigs of dill down the middle. Cut the 1 lemon into thin slices and arrange half of the slices down the middle with the dill. Place the salmon on top.
- Drizzle the salmon with the melted butter. Sprinkle with the salt and pepper. Lay a few more springs of dill and the remaining lemon slices on top of the salmon. Chop a tablespoon or so of the remaining dill and reserve for serving.
- Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed. Leave a little room inside the foil for air to circulate.
- Carefully slide the wrapped salmon onto the grill. Close the grill and grill the salmon for 14-minutes, until the salmon is almost completely cooked through at the thickest part. The cooking time will vary based on the thickness of your salmon side. If your piece is thinner (around 1-inch thick) check several minutes early to ensure your salmon does not overcook. If your piece is very thick (1 1/2 inches or more), it may need longer.
- Open the grill, and carefully open the foil so that the top of the fish is completely uncovered (be careful of hot steam). Close the grill and continue grilling until the fish is cooked through completely, about 3 minutes more. Watch the salmon closely to make sure it doesn’t overcook. Remove the salmon from the grill
- To serve, cut the salmon into portions. Remove the topmost sprigs of dill and discard. Sprinkle with freshly chopped dill and top with an extra squeeze of lemon as desired.