Crayfish Party Sides: Herb Dip & Quick Pickle
Two simple side dishes for the crayfish platter in five minutes each. Creamy herb dip and quick pickled red onion with olive oil and vinegar.
Grilled Salmon in Lemon & Dill Marinade
Lemon, dill, flaky salt and the right oil – juicy salmon every time.
The grill is hot, the sun sits low and the salmon is out.
This marinade takes three minutes to stir together – lemon, dill, a couple of pinches of flaky salt and a generous splash of olive oil that handles the heat without burning.
The result: juicy salmon with a silky surface and fresh seasoning, every time.
This is what you need
Ingredients (serves 4)
- 4 salmon fillets (approx. 150 g each)
- 4 tbsp Abuelaz Olive Oil N°1
- 1 lemon (zest + juice)
- 1 bunch dill, chopped
- 1 garlic clove, grated
- Abuelaz Himalaya Salt
- Black pepper
Step-by-step
Method
- Mix olive oil, lemon juice, lemon zest, dill and garlic in a bowl. Season with salt and pepper.
- Add the salmon to the marinade and let it sit for 15 minutes at room temperature.
- Grill the salmon skin-side down for 4–5 min, flip and grill another 2–3 min.
- Brush with a little extra marinade, top with flaky salt and fresh dill. Serve right away.
Tip: The squeeze cap gives you full control – an even drizzle over the salmon, no clumsy splashes. And because Olive Oil N°1 is made for heat, it holds up on the grill without turning bitter.
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Do you want everything in one place?
Our starter kit includes oil, salt and vinegar – so you can also throw together a quick vinaigrette for the side dish.
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