Pellet Grill Smoky Salmon With Capers And Dill Recipes

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PELLET GRILL SMOKY SALMON WITH CAPERS AND DILL



Pellet Grill Smoky Salmon with Capers and Dill image

This lightly smoky side of salmon is deceptively simple to put together and cooks in just about 20 minutes on a pellet grill. You slather the top in a flavorful combo of capers, dill, garlic, zesty lemon and the secret ingredient (mayonnaise!) to ensure the fish stays moist. Another trick to guarantee the salmon is cooked to perfection? Grill it with the skin on, then just use a spatula to separate the flaky fish from the skin for serving.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 8 to 10 servings

Number Of Ingredients 10

1/4 cup mayonnaise
2 tablespoons extra-virgin olive oil, plus more for the foil
Grated zest and juice of 1 large lemon, plus lemon wedges for serving
1 small shallot, finely chopped, about 3 tablespoons
3 cloves garlic, minced
1 1/2 tablespoons capers, finely chopped
1 tablespoon chopped fresh dill, plus torn fronds for serving
1/2 teaspoon honey
Kosher salt and freshly ground black pepper
One 3- to 4-pound side of salmon, skin on, pin bones removed

Steps:

  • Preheat a pellet grill to 475 degrees F (see Cook's Note).
  • Combine the mayonnaise, olive oil, lemon zest and juice, shallot, garlic, capers, chopped dill, honey and a large pinch each of salt and pepper in a medium bowl. Whisk to combine and set aside.
  • Prepare 3 sheets of heavy-duty aluminum foil that are each 6 inches longer than the salmon; stack the foil and brush the top sheet generously with olive oil. Place the salmon, skin-side down, in the center of the foil stack and crimp all 4 sides to form a rim. Season the fish generously with salt and pepper then spread the mayonnaise mixture on top.
  • Set the foil directly on the grill grates. Close the lid and cook until the internal temperature of the thickest part of the salmon reaches 140 degrees F, 20 to 25 minutes.
  • Using heatproof gloves, carefully transfer the foil with the salmon to a platter for serving. Top with the torn dill fronds and serve with lemon wedges on the side.

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