- 4 salmon steaks or fillets
- 1 large lemon, juiced
- 1 teaspoon lemon zest
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried dill
- 1 clove garlic, minced
Place salmon in a shallow bowl. Combine remaining ingredients, pour over salmon, and cover. Refrigerate for 1 to 2 hours.
Grill salmon over medium heat, basting with marinade — about 4 minutes per side or until fish flakes easily.
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