Kosher salt and freshly cracked black pepper, to taste
For the Grilled Salmon:
¼ cup extra virgin olive oil
1 (3 to 4-pound) salmon fillet, skin on, pin bones removed
Kosher salt and freshly ground black pepper
3 lemons, halved, grilled
Instructions
For the Dill Sauce: Mix all ingredients in a bowl and mix well. Cover and set in fridge a few hours before serving. Sauce will hold up to 3 days in fridge.
For the Grilled Salmon: Preheat two outside burners on the Bull gas grill with high heat, leaving two inside burners off. If using a 3 burner grill, turn two outside burners to high, leaving center burner off.
Using a thick foil, create a base, layering foil three times to hold and cook the salmon on. Leaves ends 3-inches longer than fillet.
To remove the pin bones, run fingers along the middle section of salmon. Use kitchen tweezers to gently pull them out.
Using Bull's basting brush, lightly brush the foil and add a even coat over the top of salmon fillet. Place the salmon onto the foil. Season with salt and pepper.
Open the lid of the grill, and place the lemon halves and the foil with salmon in center of the grill, and close the lid quickly so little heat escapes. Grill around 20 minutes, until cooked through and just opaque in the center of the fillet. (To check for doneness, take a paring knife and insert into thickest part of flesh and hold for about 10 seconds. If the knife comes out warm, the fish it done.)
To serve, use the Bull pit mitts to remove the foil off the grill and place directly onto the Bull cutting board. Squeeze two lemons halves on top of the grilled salmon and place the remainder along side the grilled fillet. Remove dill sauce from fridge, and serve along with the salmon. Enjoy!
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/grilled-side-of-salmon-with-fresh-dill-sauce/