Salmon with Lemon and Dill
2 6-ounce Salmon fillets, about 1" - 1 1/2" thick
Juice of 1/2 lemon
4 tablespoons butter, melted
1 tablespoons dill weed, crushed
Rinse the salmon well, and place in a glass bowl.
Juice the lemon over the fish and refrigerate for one half hour or so. Meanwhile, melt the butter and add the dill weed.
Cover liberally with dill-butter mix and grill over medium high heat about 5 minutes per side.
Glen's Place
