Recipes
06

 

4 — 6 ounce salmon fillets
4 tbsp. lemon juice
2 tbsp. vegetable oil
1 tsp. lemon zest
2 tsp. dried dill
2 cloves garlic, minced
 
Combine the lemon juice, zest, oil, dill and garlic in a large resealable bag.
Add salmon and turn to coat. Refrigerate for 2 hours. Preheat grill. Remove salmon from bag and place on hot grill. Brush salmon with marinade from the bag. Grill the salmon for about 4-5 minutes per side. Remove when done. Salmon should be light in color and flake easily through the thickest part.
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