Rub mixture all over the salmon and place in a resealable plastic bag. Marinate in the refrigerator 30 to 45 minutes, turning once. Heat grill to medium-high (about 400 degrees).

Grilled salmon is wonderful for dinner, of course, but I like to have some leftover. It works so well in salads such as this one, inspired by the haricots verts--French string beans--being sold at ...

Clean and oil grate, then immediately place salmon on grill skin side down. Cover grill and cook, skin side down the entire time, until skin is lightly charred and fish is opaque, 6–8 minutes.

Combine lemon segments, shallot, 1 teaspoon salt, and sugar in a medium bowl. Gently whisk in 1/3 cup olive oil; stir in capers, olives, 2 tablespoons parsley, Aleppo, and cayenne. Set aside.

sunday supper Recipe for grilled salmon with lemon-dill mayonnaise August 13, 2013, 6:00 p.m. Karoline Boehm Goodnick for The Boston Globe/Karoline Boehm Goodnick Serves 4 with leftovers MAYONNAISE ...

Reserve. 5. Rub the grill tray with cooking oil. Season the salmon filets with salt. Arrange the filets on the grill, skin-side down, and cook until done, turning once, around 6 minutes a side. Brush ...

TODAY Show: Brian Malarkey cooks up grilled shrimp skewers with lemon herb vinaigrette and grilled chorizo and haloumi cheese skewers. -- May 10, 2016 Samantha Okazaki / TODAY ...