4 (6 – 7 oz) skinless salmon fillets
1/4 cup fresh lemon juice
1/4 cup olive oil, plus extra for brushing grill or grill pan
2 teaspoons minced garlic (2 cloves)
2 teaspoons fresh lemon zest
1 teaspoon dijon mustard
2 teaspoons honey
Salt and freshly ground black pepper
1 tablespoon fresh chopped dill
4 lemon slices or wedges
Hoffman House Tartar Sauce
Place salmon in a glass pan. In a small mixing bowl whisk together lemon juice, olive oil, garlic, lemon zest, dijon mustard, honey, and a little salt and pepper. Pour mixture over salmon then cover and let marinate in refrigerator 30 minutes, turning once halfway through.
Brush grill or grill pan with a little olive oil. Preheat grill or grill pan. Remove salmon from marinade and place on grill. Grill about 3 – 4 minutes per side to cook through. Don’t overcook. Serve warm garnished with fresh dill and lemon. Spoon Hoffman House Tartar Sauce on top of each fillet.
You can also cook the salmon fillets in a non-stick skillet. Heat the skillet to medium heat. Add a couple tablespoons olive oil to the pan before cooking the salmon. Sear salmon on on one side for 3 to 4 minute, then flip and cook on the other side for another 2 to 3 minutes.