- 1 pound salmon filets
- 2 garlic cloves, minced
- 1 tsp dried dill weed (or 2 tsp fresh chopped dill)
- 1/2 cup fresh pineapple juice
- 1 1/2 tsp freshly squeezed lemon juice
In a glass bowl mix marinade ingredients. Marinate salmon, skin side on top, for 2 hours. Cook on medium heat for 2 minutes, skin side up then 2 minutes skin side down.
I like to make the marinade the night before so the ingredients have
time to blend. Be sure to use a nonreactive bowl (glass or stainless
steel) or else the marinade will pick up a tinny taste. Do not marinate
over 2 hours or else the salmon will become mushy.