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Dilly Salmon Recipe

Dilly Salmon Recipe

This moist and tender salmon fillet is marinated in a tangy dill sauce. The attractive entree comes from Karla Sprague of Hilton Head Island, South Carolina.
TOTAL TIME: Prep: 10 min. + marinating Grill: 15 min. YIELD:8-12 servings

Ingredients

  • 1 cup Dijon mustard
  • 2/3 cup white wine or chicken broth
  • 1/2 cup packed brown sugar
  • 1/4 cup cider vinegar
  • 3 tablespoons soy sauce
  • 1 cup vegetable oil
  • 1/2 cup minced fresh dill
  • 1 teaspoon pepper
  • 1 salmon fillet (1 inch thick and 3 pounds), cut in half widthwise

Directions

  • 1. In a small bowl, whisk the mustard, wine, brown sugar, vinegar and soy sauce until well blended. Gradually whisk in oil. Stir in dill and pepper. Place salmon in a shallow glass dish. Pour 2 cups marinade over salmon. Cover and refrigerate for 1 hour. Cover and refrigerate remaining marinade for basting.
  • 2. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill. Grill, covered, over medium-hot heat or broil 4 in. from the heat for 5 minutes. Baste with some of the reserved marinade. Grill or broil 7-9 minutes longer or until fish flakes easily with a fork, basting occasionally. Yield: 8-12 servings.

Reviews for Dilly Salmon

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MY REVIEW
Reviewed Jul. 20, 2014

"This one is a keeper at our house. I didn't have fresh dill but thought with what I used it still tasted great."

MY REVIEW
Reviewed Jan. 14, 2013

"This was delicious. I also put aside some extra marinade to use as sauce at the table. I cooked the fish under the broiler as I did not want to stand outside in the cold rain. It came out perfect! I will definitely make this again."

MY REVIEW
Reviewed Jun. 17, 2011

"I served this as the main dish at my parent's anniversary dinner. It was delicious!! The best salmon ever."

MY REVIEW
Reviewed Apr. 1, 2009

"I love this recipe! I think the marinade tastes so good that I make extra and use it as a sauce. My favorite way to serve it is with rice and baby carrots. Sometimes I pour a little of the marinade on the baby carrots too. Yummy!

~Amy C."

MY REVIEW
Reviewed Dec. 30, 2008

"this recipe sounds marvelous and I will try it tommorow and let you know how it turned out"

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.