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Big Ray's Lemony Grilled Salmon Fillets with Dill Sauce
April 10, 2016

I'm supposing that if you are considering making this recipe that you like those ingredients for the sauce. In that case, I highly recommend that you double it because it is just that good! It can be made ahead, leaving you plenty of time for any other tasks you have before serving dinner. The only change I made was to use a touch of tarragon in place of the chervil called for because I don't normally have that. We really loved the quartered lemon that went into the sauce, so don't skimp on that! Thank you so much! I want to have this again this week! That says it all, I believe!