One of the best summer dishes is a perfectly grilled piece of fresh fish. It’s satisfying, but not too heavy and can be paired with just about any seasonal vegetable or side salad. But cooking fish perfectly, especially on a hot grill, can be tricky. That’s why we love marinating fish for a few hours before throwing it on a hot barbeque. Marinades not only imbue flavor into the flesh, but also help maintain moisture during high-heat grilling. With a high-quality piece of fish, you can usually get away with just a pinch of salt and a squeeze of lemon at the end, but we’ve taken that idea to the next level by marinating a fillet of salmon in our Lemon Poppy Seed Dressing for a few hours before grilling it skin-side down. Any fish will work for this recipe, but if you choose a fish without a skin, make sure to create a tinfoil boat for the fish so it doesn’t stick to your grill.
- 1 pound salmon, skin on
- 3 tablespoons Lemon Poppy Seed Dressing
- 1 tablespoon white wine vinegar
In a large Ziploc bag or glass or food-safe plastic bowl, mix together Lemon Poppy Seed Dressing and vinegar until combined. Place the salmon in the container with the marinade and gently massage and distribute it until the salmon is fully coated. Alternatively, use a pastry brush to distribute the marinade mixture over the salmon before placing in a bag or bowl.
Marinate in the refrigerator for 30 minutes to 2 hours. The longer it sits, the more the flavor of the Dressing melds with the fish.
When the fish is done marinating, preheat your grill to medium high heat.
Grill salmon, skin-side down the whole time, with the grill lid closed, for 8-10 minutes, or until salmon is cooked through but not dry.
Serve with a pinch of salt, lemon wedges, and an extra drizzle of Lemon Poppy Seed Dressing, if desired.