Serves: 4
Total Calories: 34

2 tablespoons lemon juice
1 tablespoon oil
1 teaspoon dried dill weed
1/4 teaspoon salt
1/8 teaspoon pepper
4 (4 to 6-ounce) salmon steaks (1 inch thick)

1. Grill Directions: In small bowl, combine all ingredients except salmon steaks mix well. Place salmon in shallow nonmetal container or resealable food storage plastic bag. Add lemon juice mixture turn to coat both sides. Cover refrigerate at least 2 hours to marinate.

2. Heat grill. Cut four 18x12-inch pieces of heavy-duty foil. Remove salmon from marinade place 1 steak on each piece of foil. Wrap each packet securely using double-fold seals, allowing room for heat expansion.

3. When ready to grill, place packets, seam side down, on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 10 to 15 minutes or until fish flakes easily with fork, turning once. Open packets carefully to allow hot steam to escape.

TIP: To bake salmon, place in 13 x 19-inch (3-quart) baking dish cover with foil. Bake at 400°F. for 15 to 20 minutes.

Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 310 * Calories from Fat: 150 * % Daily Value: Total Fat: 17 g 26% * Saturated Fat: 3 g 15% * Cholesterol: 125 mg 42% * Sodium: 130 mg 5% * Total Carbohydrate: 0 g 0% * Dietary Fiber: 0 g 0% * Sugars: 0 g * Protein: 40 g * Vitamin A: 6% * Vitamin C: 0% * Calcium: 0% * Iron: 4% * Dietary Exchanges: 5 1/2 Lean Meat

See Cook's Note: Fish Steaks vs. Fish Fillets

Nutritional Facts:

Serves: 4
Total Calories: 34
Calories from Fat: 34

More Recipes from the Cook'n with Pillsbury Cookbook:
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Baked Whole Fish
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Boiled Shrimp
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Cook's Note: Buying Canned Salmon
Cook's Note: Buying Canned Tuna
Cook's Note: Cooking Scallops
Cook's Note: Cooking Shrimp
Cook's Note: Crab
Cook's Note: Fish Steaks vs. Fish Fillets
Cook's Note: Fish and Shellfish Nutrition
Cook's Note: Fish in the Microwave
Cook's Note: Grilling Fish
Cook's Note: Grilling Shrimp and Scallops
Cook's Note: How Much to Buy
Cook's Note: How to Carve a Whole Fish
Cook's Note: How to Eat Hard-Shell Crab
Cook's Note: How to Eat Lobster
Cook's Note: How to Peel and Devein Shrimp
Cook's Note: Scallops
Cook's Note: Shopping for Quality
Cook's Note: Shrimp
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