- 4 salmon steaks or fillets
- juice of 2 lemons, about 1/4 cup
- 1 teaspoon lemon zest
- 3 tablespoons vegetable oil
- 1 tablespoon fresh chopped dill or 1 teaspoon dried dillweed
- 1 clove garlic, minced
Place salmon in a shallow, non-reactive dish. Combine marinade ingredients; pour over salmon. Cover and refrigerate for 1 to 2 hours.
Remove the salmon from the marinade and pour the marinade into a saucepan and bring to a boil. Remove from the heat and set aside..
Grill salmon directly over medium coals, basting with the boiled marinade, for about 4 minutes on each side or until fish flakes easily.