I’ve always loved mint, and once I realized that dill was ‘aneth’ the herb I’d loved so much with salmon in France, I was more than happy. Dill and salmon were meant to go together. This simple Dill & Mint Marinated Salmon makes a super delicious treat of simple grilled salmon. Add a dollop of delicious Herbed Yogurt Sauce and you’ll have a nutritious feast.
- Place portions of salmon into a baking dish, large enough to fit the fish in a single layer
- In a small bowl, mix the olive oil, lemon juice, dill, mint, scallion, salt, and pepper together until combined. Rub the marinade evenly over the pieces of fish. Wrap with plastic wrap and refrigerate for at least 1 hour.
- Preheat grill.
- Place the fish carefully on the grill, flesh side down. Cook until the fish lifts easily from the grill. That is when it''s ready to flip. Do not force it off the grill if it is sticking. Give it another minute and it will come off easily. Flip the fish to the skin side and depending on thickness, cook for about 5 -8 minutes or until the fish is flaky and cooked through.
- Refrigerate until ready to serve with salmon.
- 24 ounces salmon, cut into 6 ounce portions
- ½ cup extra virgin olive oil
- ¼ cup lemon juice
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh mint
- 1 scallion, sliced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon salt
Mint Yogurt Sauce
- 1 cup plain low-fat yogurt
- ¼ cup olive oil
- ½ cup mint, chopped
- ¼ cup dill, chopped
Ann's Tips and Tricks
A rough rule of thumb for grilling fish is 10 minutes total per inch of thickness. That means if your salmon steak or fillet is 1” thick at the thickest point – you should cook it 5 minutes a side. If you cook it longer on one side so that it lifts easily, it won’t need to cook so long on the other.