20-Minute Lime Dill Shallot Grilled Salmon
Tender grilled salmon topped with a fragrant mixture of fresh lime juice, chopped dill, caramelized shallots, and brown sugar that creates a perfect balance of citrus brightness and earthy sweetness. The low-temperature grilling method ensures incredibly moist, flaky fish that's ideal for summer dinners or elegant entertaining. What sets this version apart is the foil tray technique that prevents sticking while allowing the flavors to meld beautifully as the salmon cooks gently over indirect heat.
Ingredients
Instructions
- 1
Set grill for indirect heat and preheat to very hot, then reduce to lowest setting
- 2
Prepare large foil tray by layering two pieces of foil and folding up sides
- 3
Wash and pat dry salmon, then place on foil tray
- 4
Mix butter, shallots, lime juice, dill, brown sugar, and pepper in small bowl
- 5
Press mixture evenly over salmon and salt heavily
- 6
Place salmon tray on grill and cover
- 7
Cook until salmon flakes easily and is opaque throughout, checking with thermometer or spatula for firmness
- 8
Transfer to individual plates and serve immediately
Tips
Use a meat thermometer to check the thickest part reaches 130 degrees for perfectly cooked salmon that's still moist.
The double-layer foil tray prevents sticking and makes cleanup easy while allowing gentle, even cooking.
Slow grilling at the lowest temperature setting is key to preventing the salmon from drying out.
Good to Know
Refrigerate cooked salmon up to 2 days in airtight container
Prepare herb mixture up to 2 hours ahead and refrigerate
Serve immediately while hot for best texture and flavor
Common Mistakes
Use indirect heat to avoid burning the delicate topping
Don't overcook past 130 degrees internal temperature to prevent dry salmon
Salt just before cooking to prevent drawing out moisture
Substitutions
FAQ
Can I use frozen salmon for this recipe?
Yes, but thaw completely and pat very dry before seasoning. Frozen salmon may release more moisture during cooking.
What if I don't have a grill?
Bake in oven at 300 degrees using the same foil tray method. Cooking time may be slightly longer.
How long will leftover salmon keep?
Refrigerate up to 2 days in airtight container. Best eaten cold in salads or reheated gently.