Grilled Simple Salmon w/ Dill Gremolata

fresh is best

Memorial Day Weekend is coming up. It's the (un)official kick-off to summer for many and the grills will be out in full force. So, for this post I've made an easy grilled salmon with a fresh herb topping - a gremolata. Gremolata is a northern Italian (Milanese) topping traditionally served with osso buco (veal shank braised with vegetables). The traditional ingredients are simple - parsley, garlic, and lemon zest. Because I'm serving my gremolata with salmon what could be better than subbing in dill for parsley?

This dish will take less than 20 minutes to prepare from start to finish. And, that's good because who wants to spend more time cooking than necessary on this beautiful weekend? Make this simple supper to start the summer. Here's how...

Ingredients - Serves 4

For the Salmon:

1.5 lbs. Salmon, skin-on

2 T Lemon Extra Virgin Olive Oil (suggest The Spicy Olive)

1 1/2 tsp. Kosher Salt

1 tsp. Black Pepper

1 Lemon

For the Gremolata:

1/4 C Fresh Dill, minced

2 T Fresh Parsley, minced

2 Garlic Cloves, minced

Zest of 1 Lemon

Directions

Preheat the grill to about 375.

Put the salmon, skin-side down, on a baking sheet. Drizzle the lemon oil on top. If you don't have lemon flavored oil, you can use regular extra virgin olive oil. Sprinkle the salt and pepper over top. Then rub the oil, salt, and pepper all over the top of the salmon. Set this aside and make the gremolata.

In a small bowl, add the minced dill, parsley, and garlic. Zest the lemon into the bowl and stir everything together. Set aside. Cut the lemon in half and put on the baking sheet with the salmon.

Grill the salmon, skin-side down, with the lid shut for 10-12 minutes (15 minutes for well done). The grill acts as an oven, so there is no need to flip the salmon. Also, I prefer to grill salmon with the skin on as it keeps the fish together and protects the meat. 2-3 minutes before the salmon is done add the lemon, cut-side down, to the grill. Grill until marked. Once the salmon is cooked through, remove from the grill. Allow it to rest for 2 minutes before cutting into 4 fillets.

Serve the salmon topped with about 3 T of the gremolata and a squeeze of juice from the grilled lemon. I served this salmon with Grilled Parmesan Potatoes (see below for the recipe) and a salad. Enjoy your Memorial Holiday weekend and the (un)official kick-off to summer!

Grilled Parmesan Potatoes: Thinly slice Yukon Gold or Red Skin Potatoes and arrange in a single layer in a foil packet. Top with salt, pepper, and Parmesan cheese. Drop dollops of butter all over the top, seal the packet, and grill until cooked through, 25-30 minutes. Ours got a little too done, but they were nice and crispy!