Servings4
Ingredients
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Instructions
- Heat the covered grill to medium, creating a cooler indirect-heat zone. Pat the cleaned fish dry and score the skin lightly.
- Season the cavity and outside with cumin, fennel, lemon and dill; tuck herbs and citrus into the cavity and brush the skin with oil.
- Grill over indirect heat with the lid closed, turning only if needed, until the thickest part is cooked and the flesh separates easily. A large fish may take 25–40 minutes depending on size.
- Rest for 10 minutes before lifting the flesh from the bones. Serve with dill potato salad and grilled lemon.
Kitchen note: Oil the grate lightly and turn the salmon carefully once it has clear grill marks.
Why you'll like this recipe
- Cumin, fennel, lemon and dill gives the salmon a clear, balanced flavour without hiding the fish.
- The sides add contrast in texture and freshness: dill potato salad and grilled lemon.
- You can prepare the vegetables and sauce before cooking the salmon, which keeps the final steps simple.
Tips for better results
- Cut the vegetables to a similar size so they cook evenly.
- Give dense vegetables a head start before adding the salmon.
- Use the tray juices and fresh herbs to finish rather than adding lots of extra sauce.
What to serve with it
Serve with dill potato salad and grilled lemon. Add extra lemon or herbs at the table if you want a fresher finish.
Storage
Refrigerate cooked leftovers promptly in a covered container and use within 2 days. Reheat gently; the salmon can become dry if overheated.
Common questions
How do I keep salmon from drying out?
Use similarly sized portions, check the thickest piece early and remove the fish as soon as it is just cooked. Resting briefly helps the juices settle.
Can I prepare parts ahead?
Yes. Wash and cut the vegetables and mix the sauce or dressing in advance. For the best texture, cook the salmon close to serving time.