Description
Based on the recipe from HeyGrillHey.com
Ingredients
Scale
- 4 skin-on salmon filets
- 4 Tbsp olive oil
- 2 Tbsp dried dill weed
- 1 tsp kosher salt
- 1 tsp black pepper
- 2 tsp garlic powder
- 1 lemon, zested
Instructions
- Preheat your grill for indirect cooking.
- Clean and oil the grates on the indirect side of the grill well.
- Make the seasoning for the fish by combining the oil, dried dill, salt, pepper, garlic powder, and lemon zest in a bowl.
- Rinse each filet in running water and dry them with paper towels.
- Rub the seasoning paste all over the meat of each filet, but not on the skin.
- Place the fillets, skin-side down, on the indirect side of the grill.
- Insert the probe from a leave-in probe thermometer into the thickest part of one of the fillets. Set the high-temp alarm to 140°F (60°C). Note: be sure the cable for the probe doesn’t hang over the hot side of the grill.
- When the alarm sounds, verify the temperatures with a Thermapen Mk4.
- Serve!
Notes
If you want to pull the salmon a few degrees early and move it over to the hot side of the grill to get some grill marks on it, you can, but watch it carefully and check it often with your Thermapen.