YIELD: 6 servings PREP TIME: 33 minutes COOK TIME: 11 minutes
TOTAL TIME: 44 minutes
1 large (about 4 lbs.) Atlantic Salmon Fillet with skin, cut into 6 smaller fillets
3 tablespoons dried dill (or 1/2 cup fresh, finely chopped)
1 tablespoon smoked paprika
2 tablespoons kosher salt
1 tablespoon cracked black peppercorns
Juice of 1 lemon
Extra virgin olive oil
Using a chimney, light charcoal for the grill.
In a bowl combine dill, smoked paprika, kosher salt, and cracked black peppercorns to make a rub. Set rub aside.
Brush the salmon fillets all over with the oil. Cover the fillets all over with the rub.
Once the coals are almost all the way white on top, add to the grill. Set up for direct grilling. Preheat the grill to medium (about 350 degrees F).
Grill the salmon, flesh side down for 8 minutes (or until you can lift the fillets without them sticking to the grate). Keep grill lid closed.
Flip and cook another 2-3 minutes. Keep grill lid closed.
Remove fillets with a spatula and transfer to serving plates. Pour lemon juice evenly over the fillets and serve immediately.