Big Ray’s Lemony Grilled Salmon Fillets with Dill Sauce

Big Ray’s Lemony Grilled Salmon Fillets with Dill Sauce Grilled lemons add a smoky tartness to a butter sauce made to enjoy with grilled salmon. A touch of dill adds a fresh, clean finish. Make sure to use fresh dill; it really makes a difference!

Ingredients

Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 15 mins

    TOTAL : 30 mins

    SERVING : 4

    YIELD : 4 servings

  • Preheat an outdoor grill for high heat and lightly oil the grate.

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  • Grill salmon and thick lemon slices on hot grill until salmon flakes easily with a fork, 3 to 5 minutes per side.

  • Stir water, lemon juice, and cornstarch together in a small saucepan to dissolve the cornstarch; add butter and place over medium heat. Cook and stir the mixture until boiling and thick, 5 to 10 minutes. Remove saucepan from heat. Stir quartered lemon slices, dill, salt, chervil, and cayenne pepper into the sauce. Serve with the grilled salmon and grilled lemon slices.

Per Serving: 243 calories; protein 33.8g; carbohydrates 4g; fat 9.9g; cholesterol 98.5mg; sodium 288.9mg.