What you need:
1/4 cup Miracle Whip made with Olive Oil Spread*
1 tsp. zest and 3 Tbsp. juice from 1 lemon
2 Tbsp. chopped fresh dill, divided
4 skin-on salmon fillets (1 lb./450 g)
- Heat greased barbecue to medium heat.
- Mix Miracle Whip, lemon zest, juice and 1 Tbsp. dill until blended. Reserve half.
- Place fish, skin-sides down, on barbecue grate; brush with remaining Miracle Whip mixture. Grill 10 min. or until fish flakes easily with fork, brushing with reserved Miracle Whip mixture after 5 min.
- Transfer fish to plate; sprinkle with remaining dill.