Recipe Instructions:
Ingredients
4 skin-on salmon filets
Lemon Dill Seasoning
4 Tablespoons olive oil
2 Tablespoons dried dill weed
1 Tablespoon kosher salt
1 Tablespoon black pepper
2 teaspoons garlic powder
1 lemon zested
Instructions
Preheat your grill for two-zone heat, meaning the high heat is on one half of the grill and the other half of the grill has no or very low heat. The overall temperature of the grill with the lid closed should be around 400 degrees F.
Combine all ingredients for the lemon dill seasoning in a bowl and spread on all sides of the salmon filets, except for the skin.
Place your salmon filets on the indirect heat side of the grill (no flames underneath) and close the lid. Cook for 8 minutes.
Squeeze the fresh lemon juice over the salmon filets. If you want some char and grill marks, at this point, flip the salmon over and cook on the direct heat side of the grill for 2 minutes more, or until the internal temperature reads 145 degrees F. Or leave on the indirect side of the grill, close the lid again, and cook for 2-4 more minutes or until desired temperature is reached.
Remove the salmon to a serving platter. Rest for 4-5 minutes. Serve with additional lemon slices, if desired. Add additional salt to taste.
