6 4oz pieces of salmon fillet
juice of 1 lemon
1 tablespoon dried dill
1/2 teaspoon crushed saffron threads
1 teaspoon salt
1 teaspoon pepper
1 lemon sliced
Preheat your grill to medium while you prepare the fish.
Cut 6 pieces of foil large enough to wrap the salmon pieces in. If using salmon with skin, place the fish skin side down on the foil. If using skinless salmon, spray the foil with cooking spray before placing the salmon on the foil (or use a small piece of parchment paper under the fish).
Drizzle some lemon juice on top of each piece of fish. Mix dill, saffron, salt and pepper. Sprinkle spice mix over fish. Place a few slices of lemon on top of the fish then seal the top and edges of the foil very well.
Place on the grill for about 20 minutes or until fish is flaky. You can open one packet to check. There's no need to flip the packets at any point during cooking. Just be sure to watch out for the hot steam when opening them.
Serve with rice or salad.
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Tip: You can do this with a whole piece of salmon fillet for a different presentation. Just be sure to adjust the cooking time accordingly. It will really depend on the thickness of your fish.