Big Rays Lemony Grilled Salmon Fillets with Dill Sauce Recipe

  • 2 lemons, ends trimmed and sliced thickly
  • 4 (6 ounce) fillets salmon
  • 1/2 cup water
  • 1/3 cup lemon juice
  • 1 1/2 teaspoons cornstarch
  • 4 teaspoons butter
  • 3 lemon slices, cut into quarters
  • 1 tablespoon snipped fresh dill
  • 1/4 teaspoon salt
  • 1/8 teaspoon dried chervil
  • 1 dash cayenne pepper
  1. Preheat an outdoor grill for high heat and lightly oil the grate.
  2. Grill salmon and thick lemon slices on hot grill until salmon flakes easily with a fork, 3 to 5 minutes per side.
  3. Stir water, lemon juice, and cornstarch together in a small saucepan to dissolve the cornstarch; add butter and place over medium heat. Cook and stir the mixture until boiling and thick, 5 to 10 minutes. Remove saucepan from heat. Stir quartered lemon slices, dill, salt, chervil, and cayenne pepper into the sauce. Serve with the grilled salmon and grilled lemon slices.