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    Servings: Not specified

    Directions

    1. Rinse salmon well and place in a glass bowl. 2. Juice lemon over salmon and refrigerate for approximately 30 minutes. Melt margarine and combine with dill weed. 3. Grease rack or grill with non-stick spray. Rinse salmon again, cover liberally with the dill-margarine mix and grill (approximately four minutes per side, or until cooked throughout).

    Ingredients
    • 2 salmon steaks, 1" – 1 1/2" thick (approximately 6 oz. each)
    • juice of 1/2 lemon
    • 4 tablespoons margarine, melted
    • 2 tablespoons ground dill weed

    Parsed from recipe text (no separate ingredient records).

    Comments

    Makes 2 servings.

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