Recipe courtesy of The Bear Cupboard (
Rating:  9.5 out of 10

INGREDIENTS:  For each 4-6 oz. serving piece of salmon, use the following:
1 Tbsp. freshly-squeezed lemon juice
3/4 tsp. finely grated lemon zest
1-1/2 tsp. extra-virgin olive oil
1/2 clove garlic, grated finely
1-1/2 tsp. finely chopped dill weed + sprig of dill weed for garnish
1/8 tsp. fine sea salt or Diamond kosher salt
2 pinches of white pepper
lemon wedge

In plastic resealable bag, combine juice, zest, oil, garlic and dill weed.  Salt and pepper both sides of salmon, then add to marinade bag.   Refrigerate 15 minutes, or up to 30 minutes.  Any longer and the citrus will start to cook the fish. 

In the meantime, start the grill and get it to hot, about 400-425F.  Oil the grates with a paper towel folded over and dipped in vegetable oil.  Hold the paper towel with long tongs and rub over the grates to season them.  (There may be a flareup, so be careful.)

Place the fish on the oiled grates.  Close lid.  Cook 2-3 minutes per side, depending on thickness of fish and desired degree of doneness.  I like my salmon rare.  If you like yours medium or well done, leave on grill 3-4 minutes per side.  Transfer salmon to a plate, so it can rest for 5-10 minutes and finish cooking, just like a piece of meat.  The microwave oven (turned off, of course) is a great place for that.  Serve garnished with a dill sprig and a wedge of lemon.