Makes 2 Servings




  • 2 salmon fillets
  • 2 tbsp butter divided into 4 pads
  • 2 green onions
  • 2 lemons, one sliced and one for juice and zest
  • 1/4 can (4oz) Storm Day White IPA

Dill Sauce:

  • 1 cup sour cream
  • 1 tbsp fresh dill weed, chopped
  • Salt and pepper to taste


Step 1 – Combine sour cream, dill weed, lemon zest and lemon juice (of one lemon) in a bowl, season with salt and pepper. Chill until ready to serve and then dollop on the salmon

Step 2 – Heat the grill to medium-high heat. While the grill is heating, create a tray with aluminum foil large enough to hold the salmon filets (you may need to double up on the foil). Crinkle in the corners so they’ll hold the liquid

Step 3 – Place the filets in the tray. Season the filets with salt and pepper. Place butter pads, lemon slices, and green onion on the salmon. Pour the Storm Day White IPA over salmon and seal with a top layer of aluminum foil. Place onto the grill and cook for roughly eight minutes

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