- 1 filet of salmon
- 1 to 2 tbsp dill weed (depends on size of filet)
- 2 lemons
- 1 orange
- Salt and cracked pepper
- Lay out two sheets of foil, one larger then the other, placing the smaller one centered on top of the larger piece of foil. Lay salmon filet in the center with skin/scale side down. Top with salt, pepper, and dill weed.
- Slice the first lemon in half and remove seeds with fingers. Squeeze both halves of lemon over the top of the salmon. Slice the other lemon and orange in large rounds and place on top of salmon evenly. Pull sides of foil up and press together sealing the fish inside.
- Place on grill heated to medium to low heat and cook for 30 minutes or until fish starts to separate from skin and changes color. Use spatula to separate fish from skin and serve.
- Category: Dinner
- Cuisine: American