BBQ Salmon with Mayonnaise and Dill sauce
This is a go to recipe for us with either whole/part of a filet or steaks. We cook ours on a pellet grill but this will also turn out good on a propane or charcoal grill – just place a piece of foil on the grill to cook to protect the fish from the direct flame
- Fresh salmon filet or steaks
- Fresh Dill – chopped
- Lemon Pepper
- Kosher Salt
- In a small bowl mix ½ cup of mayonnaise and 1 tablespoon of finely chopped fresh dill
- Rinse and dry the salmon and lay out on a cutting board (leave the skin on)
- Lightly salt and pepper (with the lemon pepper) the filet
- Paint a thin layer of the mayo and dill mixture
Note: Depending on the size of the filet or the number of steaks you may have to make more (or less) of the mayo mixture.
- Get the grill up to 350 degrees and place the fish on the grill skin side down (make sure to grease the grill with a little olive oil to help slide the fish off when done).
Note: If it’s a really large sized filet or thick steak I will lower temp to 325 on grill.
USDA recommends cooking until internal temperature is 145 degrees but your salmon will be DRIED OUT if you do that. The salmon you catch with us is wild caught and full of wonderfully healthy fats – be careful not to over-cook it. When I cook mine, I cook until internal temperature is 120-125 degrees.
- After you pull the salmon off the grill give it a squeeze of lemon juice and enjoy.