BBQ
LET'S COOK
At the fire.
Heat a clean grill to medium. Pat the fish dry, lightly oil it and season.
Place the salmon skin-side down. Close the lid and cook gently, checking after 6 minutes. Keep a cooler space ready if the skin starts to burn.
Continue until the thickest part reaches 63°C / 145°F. Depending on thickness this may take 8–14 minutes. Grill the lemon halves cut-side down for 2–3 minutes.
Slide a thin spatula between the skin and grate, lift onto clean plates and finish with dill and grilled lemon.
A note from the fire
Oil the fish lightly; avoid pouring oil onto a lit grill.
Use temperature and tenderness to judge your cook; times are estimates. USDA temperature guide ↗
