Whole Fillet of Salmon with Dill Topping

Directions

1. Plug thermometer into unit. Insert grill grate into the unit and close hood. Select GRILL, set temperature to MAX, and PRESET. Use the arrows to the right of the display to select FISH. Use the arrows to the left of the display to set desired doneness. Press START/STOP to begin preheating. Insert thermometer horizontally into the center of the thickest part of the salmon and place on the right side of the unit while it preheats.

2. While unit is preheating, coat salmon skin with oil. Flip and season the flesh with salt and pepper, then place lemon slices in a row down the center.

3. In a medium bowl, combine lemon juice, mayonnaise, mustard, garlic, dill, salt, and pepper.

4. When unit beeps to signify it has preheated, place salmon on grill grate skin side down, and close hood over thermometer cord.

5. When unit beeps and the display reads FLIP halfway through cooking, do not flip the salmon. Instead, spoon the mayonnaise mixture in a thin layer over the top (flesh side) of the fillet. Close hood to continue cooking.

6. When unit beeps to signal the fish has almost reached the desired doneness, transfer to a plate or cutting board with thermometer still inserted. Allow to rest for 2–3 minutes or until thermometer indicates final temperature has been reached.