LEMON DILL SALMON

Some kids think that they don’t like to eat fish. We understand why: we’ve had fish we didn’t like before, too. But if you try it when it’s been cooked just right, you won’t be able to resist it! Plus, salmon is super-good for you–it helps your entire body get into harmony with a special type of fat called Omega 3. It’s also the kind of fat that helps your brain learn easily, so it’s a great food to have the day before a test at school! If you like this recipe, give our easy recipe, Cole’s Salmon Salad, a try too. INGREDIENTS • 1 whole salmon filet, cut in two • 3 cloves garlic, minced • 1 Tbsp (15 ml) dill, fresh or dry • salt and pepper • 1 lemon, sliced 1/8-inch thick rounds INSTRUCTIONS AND HOW KIDS CAN HELP 1. On a sheet of foil large enough to enclose, lay your filets down. 2. Rub garlic, dill, salt, and pepper gently into flesh of salmon. 3. Lay sliced lemon rounds and cover top of filet. 4. Fold and enclose salmon in foil, grill or bake for 15–20 minutes. 5. Open carefully.

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Lemon dill salmon is the recipe that converts people who swear they hate fish — garlic and dill rubbed straight into the flesh, lemon rounds steamed on top, and the whole fillet sealed in foil so nothing dries out. Fifteen to twenty minutes on the grill or in the oven is all it takes. The Omega-3-rich salmon comes out tender enough to flake with a fork.

Pro Tips

• Slice the lemon into thin ⅛-inch rounds so they soften and release their oils over the fillet instead of sitting on top as sour slabs.
• Seal the foil parcel tightly but leave a pocket of air above the fish — that steam cavity is what keeps a whole fillet moist through 20 minutes.
• Fresh dill is worth it if you can get it; if using dried, rub it into the flesh along with the garlic so the fish's oils rehydrate it.
• Open the parcel away from your face when it comes off the heat — the steam escape is fierce and carries the lemon-garlic aroma with it.
• Serve the softened lemon rounds alongside rather than discarding them; squeezed over the flaked fish they sharpen the whole plate.

Frequently Asked Questions

How do I know when the salmon is done?

At 15–20 minutes the flesh should flake at the thick end but still look barely translucent in the very centre — carryover heat finishes it inside the closed foil.

Can I prep lemon dill salmon ahead?

Yes — rub the garlic, dill, salt, and pepper into the fillet and refrigerate it in the unsealed foil for a few hours. Add the lemon slices just before cooking so the acid doesn't start curing the surface.

Is grilling or baking better for this recipe?

Both work: a covered grill adds a light smoky edge, while the oven bakes it evenly. Either way, keep the parcel sealed until it hits the table.

What should I serve with lemon dill salmon?

Simple roasted vegetables or a crisp slaw — anything that can catch the lemony juices that pool in the foil when you open it.

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