This idea came from a marinated pork chop recipe, and it was very tasty on grilled Salmon. I always lay the salmon on foil when I grill it; that way the skin sticks and when I serve it my spatula picks the meat right off the burnt skin. It also seems to keep some of the juices and partially poaches the fish, which keeps it incredibly moist and delicious.
I never, ever, use farmed salmon. If you do, the texture will be mushy and not the nice meaty firmness of wild caught. I also prefer to eat it only when it’s fresh in season, but I imagine previously frozen would be fine too.
Ingredients: mix well in small bowl or cup while the grill is warming up
juice of 1 lemon
1/4 cup mayo
1 TB dijon mustard
2 TB yogurt
2 tsp dried dill weed
1/2 tsp sugar
Place salmon fillets on foil on preheated grill. Generously spoon sauce on top and cook until salmon is opaque, adding sauce as desired. I usually have almost a quarter inch of sauce on top by the time I serve it, it should sort of bake on. You can also serve remaining sauce on the side. Very good with rice or on a salad!
