Big Ray’s Lemony Grilled Salmon Fillets with Dill Sauce

Ingredients

  • 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

Directions

Preheat an outdoor grill for high heat and lightly oil the grate.

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Grill salmon and thick lemon slices on hot grill until salmon flakes easily with a fork, 3 to 5 minutes per side.

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.

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