Dilly Chili Alaskan King Salmon




Similar only in name to the Dilly Bar, this Salmon is simple and delicious. A great option for a Potluck, Picnic or Party, it is also a go-to for weekly protein preparation.

If you make this, please share your pictures and I will post them to this page…

Dilly Chili Alaskan King Salmon

Ingredient List: (Yields 32P, 1C, 18F)

  • 1 salmon fillet, approx 3 pounds, skin-on, pin bones removed (32P)
  • 1 lemon, sliced
  • 10 sprigs fresh dill
  • ¼ cup capers
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 tablespoon granulated garlic
  • Kosher salt, to taste
  • Black pepper, to taste

Preparation Instructions:

  1. Lay out a piece of aluminum foil 2.5 times the length of your Salmon Fillet and season it with Olive Oil, Salt and Pepper.
  2. Place the Salmon Fillet, skin-side-down on top of the Olive Oil, Salt and Pepper.
  3. Season the top of the Salmon with Salt, Pepper, Chili Powder, and Garlic.
  4. Pour Olive Oil over spices and rub into skin to coat entire upper side of fillet.
  5. Top seasonings with Lemon Slices, Fresh Dill and Capers
  6. Fold the aluminum foil over the top of the Salmon and seal well on the three non-folded sides. The goal here is to trap the air, so aim to make the package air tight.
  7. Place on a roasting pan or on your grill and cook at 375°F/191°C for 25 minutes or until the Salmon reaches an internal temperature of 120°F/49°C.
  8. Remove from oven/grill and share with your friends. Enjoy!

“Keep It Paleo!”

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