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Honey Glazed Lemon Dill Aioli Salmon
Created by: Howcan Team
Ingredients
- 4 salmon fillets (6 oz each)
- 1/4 cup honey
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 tablespoon fresh dill, chopped
- Salt and pepper to taste
Instructions
- In a small bowl, whisk together the honey, olive oil, lemon juice, garlic, and dill to make the honey glaze.
- Place the salmon fillets in a shallow dish and pour the honey glaze over them, making sure to coat each fillet evenly. Marinate in the refrigerator for at least 30 minutes.
- Preheat the grill to medium-high heat. Remove the salmon from the marinade and season with salt and pepper.
- Grill the salmon for 4-5 minutes per side, or until it reaches your desired level of doneness.
- While the salmon is grilling, prepare the lemon dill aioli by combining 1/2 cup of mayonnaise, 1 tablespoon of lemon juice, 1 teaspoon of lemon zest, 1 tablespoon of chopped fresh dill, and salt and pepper to taste in a small bowl.
- Serve the grilled salmon with a dollop of lemon dill aioli on top. Enjoy!
The history of Lemon Dill Aioli Salmon marinated in a honey glaze can be traced back to the Pacific Northwest, where the region's abundant salmon and local honey inspired chefs to create this flavorful dish. Renowned chefs in Seattle and Portland, such as Tom Douglas and Vitaly Paley, have popularized this dish in their restaurants, infusing it with their own unique culinary styles. The combination of zesty lemon, aromatic dill, and sweet honey glaze perfectly complements the rich, buttery texture of the salmon. Today, the best version of this dish can be found in upscale seafood restaurants that prioritize using fresh, high-quality ingredients. To achieve the perfect balance of flavors, it's crucial to source the freshest salmon and use high-quality honey for the glaze. Alternatively, home cooks can experiment with different variations, such as grilling the salmon for a smoky flavor or adding a touch of garlic to the aioli for an extra kick.
30 min
4
350 calories
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