Grilling in the summertime is one of our absolute favorite ways to cook. It gets you outside and keeps the house cool. Another one of our favorite things is salmon, especially wild caught sockeye salmon now that we are in the Pacific Northwest.

Lemon and dill salmon seems to be one of the classic seasoning combinations. However, have you ever tried it with ginger? Jacob and I added it on a whim, an attempt to use up some ginger that we had. It turned out to be AMAZING. Absolutely one of my new favorites.

Also, we cooked this on a grill, so I cannot take credit. Jacob is the certified grill master in our family, and for that reason, I was hands-off after the seasoning was complete.

The Salmon Recipe

I bet you’re wondering, how are we putting this on the grill? A grill pan? A cedar plank? Nope! We’re actually using a method that Jacob learned from a family friend (thank you to the Smiths!). A simple paper bag that you get from the grocery store.

Take your paper bag and fold is along the creases so that it lays flat. Place the piece of fish skin-side down and cut the bag around the fish, leaving about a 1-1.5 inch space around all sides. You should have two pieces of paper under your fish now. Then, take the bottom of the two sheets and soak it in water. I mean SOAK it. The paper should be filly saturated. This keeps the paper from burning and adds moisture to the cooking process.

The best part about this paper bag method is that the skin sticks to the paper bag, allowing for easy removal!

This recipe is served well with orzo pasta and green beans, like we did for my mom’s birthday celebration this year. Stay tuned for an orzo recipe!

Ingredients

• 1 skin-on salmon filet of choice
• 1/2 lemon, cut in half and sliced thin
• 2 inches of ginger, roughly sliced
• 1/3 cup of roughly chopped dill
• salt and pepper to taste

Process

1. rinse your salmon and use a pair of bone tweezers or any other tweezers to remove the bones. It helps to hold the fish in one hand and allow it to fall over a couple of fingers to assist in popping the bones up and making them more accessible.
2. heat your grill (whether its propane or charcoal), this is best cooked at around 400 degrees.
3. follow the paper bag method shown above,
4. spread a healthy amount of olive or avocado oil over the top of the fish.
5. crack salt and pepper on top of the fish then cover in dill, ginger, and lemon slices.
6. place your paper and seasoned salmon on the grill and close the lid. cook for about 15 minutes. You’ll know it’s done when the thickest portion of the filet flakes apart upon touching it.
7. Enjoy!!

Thank you for reading! – Hailey

PS thank you to Beth for taking the photos of this salmon last time we made it!

If you enjoyed this recipe, please check out the others that Steph and I have posted. And don’t forget to subscribe to our mailing list so you don’t miss out on a post!