On the menu this week – Grilled side of salmon paired with a creamy, fresh dill sauce. This is the perfect recipe for a party of eight! It’s so easy to prep and cook, and the plate presentation and flavors of this dish will have your dinner guests asking for seconds!
There are many ways to prepare this mouth-watering recipe. You can cook campside using Bull’s stainless plank saver. Not in the mood to cook over a crackling campfire? You can enjoy the intense heat and smoky flavor of Bull’s competition blend lump charcoal in the Bison Grill, or fire up the 75,000 BTUs from the stainless steel cast iron burners of Bull’s second-to-none Gas Grills. No matter what cooking method you choose, there’s one thing for certain – the end result is delicious!
- If cooking with the Bull stainless steel plank saver with direct heat over a campfire, make sure to preheat the plank nice and hot. To cook, use a good olive oil before placing the filet skin side down onto the plank. Once time to flip, use Bull’s spatula to assure a clean rotation, finishing the dish with a final sear, forming a nice crust on top of the fillet. Bull’s grill basket is great to use as well, holding the fish in place, over a hot campfire.
- If cooking with Bull’s charcoal grill, make sure to use the Bull black chimney starter to get the hot charcoal going on one side of the grill. To cook, cook on the other side of the grill for 20-30 minutes, using indirect heat with the cover down.
- I like to use foil that has been layered, creating a sturdy base for the salmon, cooking with indirect heat on a Bull Gas Grill. I leave an extra 3-inches on both sides of the foil, creating handles which make it easy to rotate, if needed, and remove off the heat once done.
- Grilling General Rule of Thumb: For every 1-inch of thickness for the salmon filet, cook for 10 to 12 minutes. For example, if the filet is 2-inches thick, the filet would be done around 20 to 24 minutes.
- Herbed compound butter with fresh dill, garlic, lemon zest and parsley is wonderful to add right before the filet is done cooking on the grill. The slices of compound butter melt from the heat of the fish, adding a mouth-watering flavor to the salmon.
- For the Dill Sauce:
- ½ cup sour cream
- ½ cup mayonnaise
- 2 tablespoons fresh minced dill weed
- 2 scallions, thinly sliced
- 2 tablespoons yellow onion, minced
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 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
- 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!
♥ Chef Amy