by Ellen Massey Leonard | Cruising World
5点中4.11976点の評価 167

Not much beats a freshly caught Alaskan salmon for dinner. One of my favorite feelings is to be happily tired after a full day’s casting at the mouth of a river, and rowing back to our wooden cutter, Celeste, with a bucketful of delectable fish. Our dinner on the evening of a fishing day is almost always the same: simple and delicious. Since we want to bring out the flavor—not cover it up—we almost always grill our fresh fillets on our Dickinson SeaBQ, seasoned lightly with only salt, pepper, dill and local wild beach parsley (when we find it). Topped with a couple of pats of butter and lemon slices, it’s ready to grill. (Wrapping fillets in aluminum foil saves on pan cleanup and prevents fish from sticking to the grill.) Served with rice or new potatoes, a green vegetable or a green salad, and maybe a Kodiak Brewing Company IPA, it makes a perfect finish to a great day of Alaskan wilderness cruising.





Grilled Salmon with Citrus Butter



  • 2 small or 1 large fillet fresh salmon
  • 1/2 tsp. salt (or to taste)
  • 1/2 tsp. pepper (or to taste)
  • 1 tsp. dried dill weed (or a few sprigs fresh)
  • 2 Tbsp. butter
  • 1-2 lemons or limes, sliced into rounds
  • 1 Tbsp. parsley, chopped (optional)
  • Serves 2


  • 新鮮なサーモンの切り身 小2切れまたは大1切れ
  • 塩 小さじ1/2(またはお好みで)
  • コショウ 小さじ1/2(またはお好みで)
  • 乾燥ディル 小さじ1(または新鮮な小枝を数本)
  • バター 大さじ2
  • レモンまたはライム1~2個(スライスして輪切りに)



  1. Preheat grill to medium-high (390 to 400 degrees F). Lightly oil a large piece of heavy-duty aluminum foil. Lay salmon fillets on foil skin side down. Sprinkle with salt, pepper, dill and/or parsley. Add a tablespoon of butter to each fillet. Lay on 4 lemon or lime rounds.
  2. Crimp or fold foil edges so fish is enclosed. Lay foil packet on the grill. Close grill cover and cook for 15 to 20 minutes. Cooking times may vary by several minutes depending on fillet thickness and approximate temperature of the grill (which also tends to vary). Fish is done when fillet feels a bit firm, not squishy, when pressed with the tines of a fork, and flesh flakes apart easily at thickest part of ­fillet, or when an instant-read thermometer reads 145 degrees F. For best results, test at 15 minutes and continue cooking a few minutes at a time until done.

Note: Salmon continues cooking for a few minutes after removal from heat, so it’s better to remove too early than too late!


  1. グリルを中~高温(約200ºC)に温めておきます。大きく切りとった厚手のアルミホイルに軽く油を塗り、サーモンの切り身を、皮を下にして置きます。塩、コショウ、ディルを振ります。切り身1枚ごとに大さじ1のバターを加え、レモンまたはライムの輪切りを4枚乗せます。
  2. アルミホイルの端を折り畳むか、ひだをつけて切り身を包み込んだら、グリルに入れます。グリルのふたを閉じ、15~20分調理します。調理時間は切り身の厚さやグリルの温度によって変わります。切り身が少し固くなり、フォークを刺してもつぶれなくなったら出来上がり。最も厚い部分の身が簡単にほぐれるくらいが目安です。デジタル温度計がある場合、表面温度が63ºCを超えていればよいでしょう。おいしく焼き上げるためには、15分経ったら一度確認し、その後も数分ごとに確認するのがおすすめです。


If you don’t have a stern grill, or the weather’s inclement, this can also be done in the oven. Quick tip: Allow about 4 to 6 minutes cooking time per half-inch of salmon thickness at 400 degrees F.



This article was written by Ellen Massey Leonard from Cruising World and was legally licensed through the NewsCred publisher network. Please direct all licensing questions to legal@newscred.com.

この記事は、Cruising WorldのEllen Massey Leonardによって書かれ、NewsCredパブリッシャーネットワークを通じて法的にライセンスされています。ライセンスに関する質問はすべて、legal@newscred.comにお送りください



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