Grilled Salmon with Meyer Lemons and Creamy Cucumber Salad - JOANNA GAINES

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4

ACTIVE TIME
20 min.

TOTAL TIME
1 hr. 20 min. Includes marinating time

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Ingredients

  • 4 4 4 (6-oz) skin-on wild-caught salmon fillets
  • 1/2 1/2 1/2 cup extra-virgin olive oil, plus more for grilling
  • 5 5 5 lemons (Meyer or regular), divided
  • 4 4 4 tsp minced fresh dill, divided
  • 4 4 4 tsp pink or regular sea salt, divided
  • 1/2 1/2 1/2 cup mayonnaise
  • 1/2 1/2 1/2 cup sour cream
  • 1/2 1/2 1/2 tsp freshly ground black pepper
  • 2 2 1/4-inch English cucumbers, peeled in strips, halved and cut into 1/4-inch dice
  • 1 1 1 Tbsp minced chives

Preparation

Step 1

Brush skin side of fillets with oil. In a small bowl, combine ½ cup oil, 1 Tbsp lemon zest, juice of 2 lemons, 1 Tbsp dill and 1 Tbsp salt. Pour mixture into a shallow dish; add fillets skin side up. Cover; refrigerate 1 hour.

Meanwhile, in a medium bowl, whisk together mayonnaise, sour cream, 1 Tbsp lemon juice, 1 tsp dill, 1 tsp salt and pepper. Fold in cucumbers until coated. Taste and adjust juice and salt. Cover and refrigerate up to 2 hours.

Preheat grill to medium-high. Lightly oil grill grate.

Place fillets skin side down on grill; brush with marinade. Cover and cook without flipping 10-12 minutes or until desired degree of doneness. Thinly slice 1-2 lemons; brush both sides with oil. Grill 1-2 minutes per side or until grill marks appear.

Arrange fish on a serving platter or 4 individual plates. Top each fillet with 1-2 grilled lemon slices; sprinkle evenly with chives. Serve with cucumber salad.

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