grilled salmon lemon and asparagus

Grilled Citrus Salmon


  • 1 ½ pound boneless, skinless side of salmon (best if fresh)
  • 1 small bunch of fresh dill, divided
  • 1 large lemon, thinly sliced
  • 2 tablespoons olive oil
  • 3 cloves minced garlic
  • ¾ teaspoon salt
  • ¼ teaspoon freshly ground black pepper


  1. Remove salmon from the refrigerator and let come to room temperature. Preheat outdoor grill to medium/375 degrees F. Line a rimmed baking sheet with aluminum foil.
  2. Lightly coat the foil with cooking spray. Arrange half of the dill down the middle of the foil and top with lemon slices. Place the salmon on top.
  3. Drizzle the salmon with olive oil and sprinkle with salt and pepper. Scatter the garlic over the salmon then lay the remaining dill and lemon on top.
  4. Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed forming a sealed packet leaving a little room inside the foil for air to circulate.
  5. Carefully slide the wrapped salmon on the grill. Close the grill and let the salmon cook for approximately 14-18 minutes or until it almost reaches 145 degrees F at the thickest part.
  6. Carefully remove the salmon from the grill once it flakes easily with a fork and/or reaches 145 degrees F.