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Ingredients
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Salmon & Marinade
Finishing & Garnish
Method
Salmon & Marinade
- 1
Prepare salmon
Pat the Ora King salmon fillets dry with paper towels. Check for pin bones and remove with kitchen tweezers if present. Leave skin on.
- 2
Make marinade
In a small bowl combine 2 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, 1 teaspoon minced garlic, and 1 tablespoon chopped fresh dill. Whisk to emulsify.
- 3
Season
Rub the marinade over both sides of each fillet. Sprinkle 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper on the flesh side of each fillet (reserve remaining salt for skin side). Let rest at room temperature for 15 minutes to allow flavors to penetrate and to take the chill off the fish for even cooking.
Grilling
- 4
Preheat grill
Preheat a gas or charcoal grill to medium-high (about 400–450°F / 200–230°C). Clean and oil the grates well to prevent sticking.
- 5
- 6
Grill fillets
Place fillets on the grill skin-side down. Close the lid and cook undisturbed for 6–8 minutes, depending on thickness (for 1" fillets aim for ~6–7 minutes). Use a thin spatula to gently press the fillet for the first 30 seconds to ensure full skin contact with the grate.
- 7
Flip and finish
Carefully flip the fillets and grill flesh-side down for an additional 1–2 minutes to develop slight char and finish cooking. Total internal temperature should reach 120–125°F (49–52°C) for medium-rare to medium; or 130°F (54°C) if you prefer fully cooked but still moist.
Resting & Serving
- 8
- 9
Serve
Serve each Ora King salmon fillet with two lemon wedges alongside. Suggest serving with a light salad, steamed vegetables, or roasted potatoes. Estimated per-serving calorie count is approximately 620 kcal.