Four Top Reasons we Love Salmon with Dill

Grilled Salmon Sandwich with Dill Sauce

 Grilled Salmon Sandwich

  • 4 slices bacon
  • 1lbs of fillet salmon
  • 1 tablespoon olive oil
  • 1/3 cup mayonnaise
  • 1 teaspoon dried dill weed
  • 1 teaspoon freshly grated lemon zest
  • 4 slices toast
  • 4 slices tomato
  • 2 green leaf lettuce leaves

 

  1. Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
  2. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Evenly coat the salmon with the olive oil.
  3. Cook the salmon on the preheated grill with the skin side down for about 5 minutes before flipping and cooking on the other side until the skin can easily be lifted off the flesh, about 5 minutes more. Flip the salmon once more and continue cooking until the salmon flakes easily with a fork, another 2 to 3 minutes.
  4. Whisk the mayonnaise, dill, and lemon zest together in a small bowl; divide between 2 of the toasted bread slices. Top each with 1 portion of cooked salmon, 2 tomato slices, 2 bacon slices, 1 lettuce leaf, and a remaining slice of toasted bread.

 

Grilled Salmon with Dill Sauce

  • 1/4 cup mayonnaise
  • 1 tablespoon chopped fresh dill
  • 2 teaspoons Dijon mustard
  • 3 pinches brown sugar
  • 1 teaspoon vegetable oil
  • 1/2 pound salmon fillet
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  1. Preheat grill for medium heat and lightly oil the grate.
  2. Mix mayonnaise, dill, mustard, and brown sugar in a bowl. Spread vegetable oil over salmon skin.
  3. Grill salmon skin-side down on preheated grill. Spread mayonnaise mixture over top of salmon and cook 6 to 12 minutes.

 

 

 

 

Grilled Salmon Gyros

 

Salmon marinade:

  • 1 teaspoon chopped oregano leaves
  • 1 1/2 teaspoons garlic paste (1 large clove with pinch kosher salt, mashed into paste)
  • 1/2 teaspoon freshly cracked black pepper
  • 1/2 teaspoon grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 4 6oz skinless salmon fillets
  • 4 pita breads
  • Tomatoes and Onions
  • Cucumber Dill Sauce
  1. Marinade ingredients in a shallow bowl. Add the salmon and refrigerate for at least 30 minutes.

 

  1. Preheat the grill or indoor stovetop grill pan over medium-low heat.
  2. Remove salmon from the marinade and grill about 3 to 4 minutes per side. Remove from the grill to a plate.
  3. Put the pita bread on grill to heat through.
  4. Serve by cutting pitas in half, filling them with salmon, and topping them with the tomato mixture and the cucumber dill sauce. Serve.

Grilled Salmon Steaks RecipeSalmon Steaks

  • 2 tablespoons white wine vinegar
  • 2 tablespoons sugar
  • 1 tablespoon dill weed
  • 3/4 teaspoon salt
  • 1/8 to 1/4 teaspoon pepper, optional
  • 4 salmon steaks (1-inch thick and 6 ounces each)
  • MUSTARD DILL SAUCE:
  • 3 tablespoons mayonnaise
  • 3 tablespoons Dijon mustard
  • 3 tablespoons dill weed
  • 1 tablespoon sugar
  • 4 teaspoons white wine vinegar
  • 1/4 teaspoon pepper, optional

 

  1. Combine the first five ingredients in a bowl and add salmon. Refrigerate for 1 hour.
  2. In a small bowl, combine the sauce ingredients; cover and refrigerate until chilled.
  3. Remove and grill salmon over medium heat for 6-7 minutes on each side. Serve with mustard dill sauce.

Written by Cape Porpoise Lobster Co.

Cape Porpoise Lobster Co.

When put quite simply: Cape Porpoise Lobster Company is the best of the best when it comes to quality seafood. In picturesque Cape Porpoise, Maine, in the village of Kennebunkport lies Cape Porpoise Pier. The Pier is an active fishing port; our people can be found right in the middle of all of this activity. It is in this port where we buy our lobsters, shrimp, mussels, and other fresh seafood–directly from the fishermen at the pier.

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