Grilled salmon

Simply grilled salmon with lemon, garlic, dill and olive oil — fresh, healthy and on the plate in about 25 minutes.

Ingredients

• salmon400 g
• lemon1 pcs
• olive oil2 tbsp
• dill1 bunch
• garlic1 clove
• salt1 tsp

Method

1. Make the marinade. Finely grate or crush the garlic and mix it with the olive oil, the juice of half the lemon, roughly chopped dill, and the salt. Stir until combined.
2. Coat the salmon. Place the salmon fillets in a dish and spoon the marinade over them, turning to coat both sides. Leave to sit for 5 minutes while you heat the grill.
3. Heat the grill. Preheat your grill or griddle pan to a high heat — it should be properly hot before the fish goes on, so allow a good 3–4 minutes.
4. Grill the salmon. Lay the salmon skin-side up and grill for 5–6 minutes, then carefully flip and grill for a further 5–6 minutes. The fish is ready when it flakes easily when pressed gently with a fork and is opaque all the way through.
5. Rest briefly. Remove the salmon from the heat and leave it to rest for 1–2 minutes — this helps the juices settle and keeps the flesh moist.
6. Plate and finish. Divide the fillets between two plates, garnish with the remaining fresh dill, and serve with slices of the remaining half lemon for squeezing over.

Safety & hygiene Important

• Check salmon is cooked through. Salmon should be opaque throughout and flake cleanly — avoid serving it translucent or raw in the centre unless you are confident your fish is sushi-grade and fresh enough to eat undercooked.