Dill Salmon + Detox Infused Water


Grilled dill salmon is one of the simplest and most flavorful fish dishes, and this is actually my father in law’s recipe – so thanks big Rick! The salmon is packed with fresh and dry dill, and it is drizzled with lots and lots of zesty squeezed lemon juice… and a hint of butter – a little butter doesn’t hurt, right? {substitute with olive oil if you are trying to be uber healthy} / Serve it up with a side of steamed or sauteed veggies, and you have created the perfect light and healthy dinner. I made a big batch of lemon and cucumber detox water to go along with it. The pitcher lasts in the fridge for up to 3 days, and it has been proven that an 8 oz glass of water infused with lemons revs up the metabolism and helps flush out toxins.

Dill Salmon – serves 2


  • 2 skinless 6oz-8oz  fresh salmon filets (I buy Atlantic from Central Market and ask the butcher to skin them and filet them)
  • 2 tablespoons of butter or two tablespoons of olive oil
  • Lawry’s Steak Seasoning
  • Dry Dill
  • Fresh Dill
  • 4 large lemons
  • aluminum foil


  • place salmon filets in aluminum foil boats inside of a glass baking dish
  • preheat broiler to 500 if cooking inside / if cooking on the grill then get your fire to 350ish
  • pop your butter into the microwave for 10 seconds


  • on a small cutting board chop up your fresh dill and the lemons


  • sprinkle Lawry’s Steak Seasoning over the salmon filets and add a few dashes of the dry dill (I like McCormick’s)
  • then pour the melted butter evenly over the filets (skip this and add olive oil if going that route)
  • then squeeze 2 full lemons over the filets and top with fresh dill and it should look like the below…



  • place the foil boats directly over the fire on your grill for about 20 minutes or until it flakes easily with a fork
  • OR cook in the broiler in your oven proof baking dish for 10 minutes
  • pour more lemon juice and serve with lemon slices when the fish is finished cooking


Cucumber Lemon Detox Water


  • slice up half a cucumber in thin slices
  • slice two lemons thinly
  • add to a pitcher of ice water
  • store in the fridge for 3 days
  • refreshing and rids toxins

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