My friend Karen and I invented this easy recipe on the Fourth of the July. We grilled it in the park on a charcoal grill. The second time I made it on a gas grill at home. Barbecue the salmon about 3 inches above the coals after they have turned white, or on medium high for gas.
Serves 3 (1/3 pound per person)
1 pound salmon fillet or steak
2 lemons: 1 sliced and 1 quartered
1 teaspoon olive oil
1 clove garlic, minced
salt to taste
1 sprig rosemary
3 sprigs dill weed
Place salmon on a sheet of aluminum foil, skin side down.
Sprinkle with olive oil, garlic and salt.
Place lemon slices on top.
Squeeze two quarters of the second lemon on the fish. Wrap salmon tightly in foil, place another piece of foil on top, then wrap again.
Heat up grill on high, then put on medium high before placing salmon on. Cook salmon fillet 3-5 minutes on each side. After 6-10 minutes of cooking, check that it is firm and flaky. For salmon steak, cook 6 minutes on each side, 12 minutes total.
Unwrap salmon on plate, remove lemon slices. Squeeze last two quarters of lemon on salmon.