Ingredients:

  • 4 (6-ounce/170g) salmon fillets, skin on or off
  • 2 tablespoons (30 ml) olive oil
  • 1 teaspoon (5 ml) kosher salt
  • ½ teaspoon (2.5 ml) black pepper, freshly ground
  • 1 lemon, cut into wedges
  • ½ cup (120 ml) mayonnaise
  • 2 tablespoons (30 ml) fresh dill, finely chopped
  • 1 tablespoon (15 ml) lemon juice, freshly squeezed
  • 1 teaspoon (5 ml) Dijon mustard
  • ¼ teaspoon (1.25 ml) kosher salt
  • ⅛ teaspoon (0.6 ml) black pepper, freshly ground

Instructions:

  1. Preheat grill to medium-high heat (about 400°F/200°C). Clean the grill grates thoroughly with a grill brush.
  2. Pat salmon fillets dry with paper towels. Brush both sides with olive oil and season with salt and pepper.
  3. In a small bowl, whisk together mayonnaise, dill, lemon juice, Dijon mustard, salt, and pepper until smooth. Set aside.
  4. Place salmon fillets on the hot grill. If using skin-on fillets, place skin-side down first.
  5. Cook for 4-6 minutes per side, or until the salmon flakes easily with a fork and the internal temperature reaches 145°F (63°C).
  6. Remove salmon from the grill and let rest for a few minutes. Serve immediately with lemon-dill sauce and lemon wedges.