Marinate a salmon filet in olive oil, lemon juice, dried dill, salt and a sprinkle of the lemony Middle Eastern herb Sumac. Throw it on the grill for an easy and delicious summer meal. The salmon is moist and lemony.
Make the marinade with the juice of half a medium lemon and a couple of tablespoons of extra virgin olive oil (EVOO as the hipsters call it). Add a dash each of dried dill, salt and sumac. I buy the sumac in Arab markets in Berkeley. You can buy it online if you don’t have such markets where you live.
I marinated a 3/4 pound tail piece (tails don’t have bones) skin-side up, for about 15 minutes. Heat the grill to high and place the salmon skin-side down on it, basting the salmon with a few tablespoons of marinade. Cover the grill and cook for about 5 minutes, until the top is pale in color and the skin is beginning to cook. Flip the salmon over and peel off the skin with a spatula. Baste the salmon with more marinade. Cook another 3-5 minutes until it is just done.