Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

Western salmon meets Scandinavia in this light, refreshing recipe. Prep and Cook Time: 40 minutes, plus at least 2 hours marinating time. Notes: The salad can be made up to 8 hours ahead and chilled, covered.

This Story Originally Appeared On sunset.com

Gallery

Emily Nathan; Styling: Karen Shinto

Recipe Summary

total:
2 hrs 40 mins
Yield:
Makes 4 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Zest lemons to yield 2 tbsp. zest. Sprinkle salmon fillets with 1 1/2 tbsp. zest (set remaining zest and whole lemons aside) and 1 1/2 tbsp. dill, dividing evenly among fillets and patting to adhere. Wrap fillets in plastic wrap and refrigerate at least 2 hours and up to overnight.

    Advertisement
  • Slice cucumber paper-thin on a mandoline or other handheld slicer. Cut onions in half. In a bowl, whisk together vinegar, sugar, and 1/2 tsp. salt. Add cucumber, onions, remaining lemon zest and dill, and toss gently to coat. Taste and adjust seasonings, if necessary.

  • Prepare a gas or charcoal grill for indirect heat. If using a gas grill, turn all burners to high and close lid. When the temperature inside the grill reaches 400°, lift lid and turn off one of the burners, creating the indirect-heat area. If using a charcoal grill, light 50 to 60 briquets and let burn until just covered with ash, 20 to 30 minutes. Mound them to one side, leaving a cleared area for indirect cooking.

  • Fold two 12- by 18-in. pieces of heavy-duty aluminum foil in half widthwise to form rectangles. Using the tip of a small knife, make holes in rectangles about 2 in. apart and widen each hole to the size of a dime. Grease foil with olive oil; set over direct heat for 2 minutes.

  • Brush salmon skins with oil. Set 2 fillets, skin side down, on each foil rectangle. Cover grill (if using charcoal, open vents on lid) and cook fish until skin is light brown and really sizzling, 5 to 6 minutes. Using tongs, slide foil to indirect heat, cover, and cook until all but top 1/4 in. is cooked, 3 to 8 minutes. Slide fish back over direct heat, cover, and cook until fish is cooked through (cut to test) and skin is browned and crisp, about 3 minutes.

  • Transfer foil with salmon to a rimless baking sheet and, sliding an offset cake spatula or other thin spatula between salmon skin and foil, very gently free fish from foil. Season each fillet with salt and a few drops of juice from a remaining lemon. Serve with cucumber salad.

  • Note: Nutritional analysis is per serving.

Nutrition Facts

375 calories; calories from fat 48%; protein 39g; fat 20g; saturated fat 4.1g; carbohydrates 6.7g; fiber 1.6g; sodium 980mg; cholesterol 111mg.
Advertisement
Advertisement