Grilled Lemon-Dill Salmon with Cucumber Salad

Ingredients

• 2 tablespoons apple cider vinegar 
• 1  cucumber english seedless ()
• 2.5 tablespoons optional: dill fresh divided finely chopped
• 2  optional: lemon 
• 2 teaspoons olive oil 
• 0.5 cup onion drained
• 24 oz salmon fillet dry rinsed
• 0.5 teaspoon salt plus more to taste
• 1 teaspoon sugar 

Equipment

• bowl
• baking sheet
• knife
• whisk
• plastic wrap
• grill
• aluminum foil
• mandoline
• spatula
• tongs

Directions

1. Zest lemons to yield 2 tbsp. zest.
2. Sprinkle salmon fillets with 1 1/2 tbsp. zest (set remaining zest and whole lemons aside) and 1 1/2 tbsp. dill, dividing evenly among fillets and patting to adhere. Wrap fillets in plastic wrap and refrigerate at least 2 hours and up to overnight.
3. Slice cucumber paper-thin on a mandoline or other handheld slicer.
4. Cut onions in half. In a bowl, whisk together vinegar, sugar, and 1/2 tsp. salt.
5. Add cucumber, onions, remaining lemon zest and dill, and toss gently to coat. Taste and adjust seasonings, if necessary.
6. Prepare a gas or charcoal grill for indirect heat. If using a gas grill, turn all burners to high and close lid. When the temperature inside the grill reaches 400, lift lid and turn off one of the burners, creating the indirect-heat area. If using a charcoal grill, light 50 to 60 briquets and let burn until just covered with ash, 20 to 30 minutes. Mound them to one side, leaving a cleared area for indirect cooking.
7. Fold two 12- by 18-in. pieces of heavy-duty aluminum foil in half widthwise to form rectangles. Using the tip of a small knife, make holes in rectangles about 2 in. apart and widen each hole to the size of a dime. Grease foil with olive oil; set over direct heat for 2 minutes.
8. Brush salmon skins with oil. Set 2 fillets, skin side down, on each foil rectangle. Cover grill (if using charcoal, open vents on lid) and cook fish until skin is light brown and really sizzling, 5 to 6 minutes. Using tongs, slide foil to indirect heat, cover, and cook until all but top 1/4 in. is cooked, 3 to 8 minutes. Slide fish back over direct heat, cover, and cook until fish is cooked through (cut to test) and skin is browned and crisp, about 3 minutes.
9. Transfer foil with salmon to a rimless baking sheet and, sliding an offset cake spatula or other thin spatula between salmon skin and foil, very gently free fish from foil. Season each fillet with salt and a few drops of juice from a remaining lemon.
10. Serve with cucumber salad.