Grilled salmon with mayonnaise with lemon, dill & capers

Recently I was invited to a barbecue, where there was grilled salmon. It tasted so good that I grilled it today.

You need few ingredients, and the salmon is of course quite expensive. But you do not do that every day and for a mild barbecue summer evening with dear friends, it's just the thing, I think!

Since I "nachkoche" the recipe only after the hearsay, unfortunately I have no exact quantities.


You need (for 4 servings):

  • A nice piece of salmon (skin must still be on one side) - these are vlt. 800g?
  • One-third glass of mayonnaise (alt. 200ml)
  • Half a glass of capers (50ml)
  • An untreated lemon
  • Dill (best fresh)

No more spices are needed. The capers make things nice and salty, the lemon and the dill give a very fresh summery touch.

Rub the lemon zest of the lemon into a container with a grater. Then half a glass of capers. Next, add the mayonnaise and stir well. Add dill to taste and stir.


Now of course heat the grill (low to medium heat) and lay the salmon with the skin down on the grill. Then spread the sauce on the salmon so that there is a layer of about half an inch on the salmon. Then grill for about 15-20 minutes. It is advantageous if the grill has a lid - this of course close.

The salmon is ready when it is nicely pink and the sauce has a yellowish color on top. You do NOT have to turn this thing (of course). The skin, so to speak, protects the salmon from burning from below. Once the salmon is done, you can easily separate the fish from the skin, portion it and then enjoy it!

This fits a salad and the other typical barbecue side dishes.

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