Ingredients:

  • 1/4 cup olive oil
  • Juice and zest of 1 large lemon
  • Juice and zest of 1 large orange
  • 2 tablespoons honey
  • 2 cloves garlic, minced
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon fresh parsley, chopped
  • Salt and pepper to taste
  • 1 ½ pounds white salmon fillets
  • Lemon slices, for garnish (optional)
  • Fresh dill sprigs, for garnish (optional)

Instructions:

  1. In a mixing bowl, whisk together olive oil, lemon juice, lemon zest, orange juice, orange zest, honey, garlic, dill, parsley, salt, and pepper.
  2. Place the salmon fillets in a resealable plastic bag or shallow dish and pour the marinade over the fish. Seal or cover, and refrigerate for 30 minutes.
  3. Preheat the grill to medium-high heat.
  4. Remove salmon from the marinade, allowing excess to drip off. Discard the marinade.
  5. Oil the grill grate lightly to prevent sticking.
  6. Place the salmon skin-side down on the grill. Cook for about 4-5 minutes per side or until the internal temperature reaches 145°F (63°C) and the fish flakes easily with a fork.
  7. Transfer the salmon to a platter, garnish with lemon slices and fresh dill, and serve immediately.