Rosemary & Dill Salmon

dill_rosemary_salmonHot summer day, time to grill outside again.  There’s something about a backyard party with friends that inspires creation.  We love salmon, and decided to try something new, with a few tried and true elements, with the addition of fresh dill.   The results were a resounding success;  salmon grills exceptionally well.      This recipe was thrown together making use of one of our favorite cooking implements, the grilling pan, which is essentially a Teflon-coated pan with many holes and a handle which enables grilling many things which might otherwise fall through the slats of a normal grill.


  • 2 pounds salmon, cut into medium sized chunks (you can leave the skin on if you like;  it adds a nice flavor)
  • 1/2 lb snow peas
  • 1 red pepper, cut into chunks
  • 1 zucchini, cut into chunks
  • 1 summer squash cut into chunks
  • 1 medium-sized onion, diced
  • 5-6 cloves garlic, diced
  • 1/4 cup olive oil
  • 1/2 cup balsamic vinegar
  • Fresh dill, chopped, to taste
  • Rosemary leaves, to taste
  • salt, to taste
  • Fresh ground black pepper, to taste

Chop up all of the vegetables and put into a large bowl.  Add the salmon, garlic, and onion.  Pour the vinegar and oil over everything, and then cover with the dill, rosemary, salt, and pepper.  Mix this all up thoroughly, and allow to marinate for about an hour.   Heat  up the grill to medium high, and add about half the the mixture  into the grilling pan, and stir frequently.   When the salmon is cooked through (usually within about 10-15 minutes, or more, depending on the heat;  smaller amounts cook faster),  remove from heat and into a large serving bowl.   Repeat with the second half.   This should serve 6-8 people.   We served this with Panzanella on the side.  Great for eating outdoors!


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