This tender and flaky fish is wonderful to serve to family and friends. A savory marinade that includes dill gives the salmon mouthwatering flavor and since it can be grilled or broiled, you can enjoy it all year round! —Aelita Kivirist, Glenview, Illinois
- 2 teaspoons snipped fresh dill or 3/4 teaspoon dill weed
- 1/2 teaspoon lemon-pepper seasoning
- 1/2 teaspoon salt, optional
- 1/4 teaspoon garlic powder
- 1 salmon fillet (1-1/2 pounds)
- 1/4 cup packed brown sugar
- 3 tablespoons chicken broth
- 3 tablespoons canola oil
- 3 tablespoons reduced-sodium soy sauce
- 3 tablespoons finely chopped green onions
- 1 small lemon, thinly sliced
- 2 onion slices, separated into rings
- Sprinkle dill, lemon-pepper, salt if desired and garlic powder over salmon. In a large resealable plastic bag, combine the brown sugar, broth, oil, soy sauce and green onions; add salmon. Seal bag and turn to coat. Cover and refrigerate for 1 hour, turning once.
- Drain and discard marinade. Grill salmon skin side down, over medium heat; arrange lemon and onion slices over the top. Cover and cook for 15-20 minutes or until fish flakes easily with a fork. Yield: 6 servings.
Originally published as Lemon Grilled Salmon in Taste of Home June/July 1999, p35
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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