Lemon-Dill Grilled Fish with Polenta

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Fresh fish fillets grilled with zesty lemon-dill marinade, served over creamy polenta for a light Uruguayan dinner. This Uruguayan-inspired seafood recipe, ready in about 60 minutes, pairs salmon fillets, lemon, fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 35 min Serves 4 Uruguayan cuisine 400 cal/serving

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Ingredients

4 (6 oz each) salmon fillets
1 lemon
2 tablespoons fresh dill
2 cloves garlic
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup polenta
4 cups water
2 tablespoons butter
1/4 cup parmesan cheese

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Instructions

Step 1: Whisk zest and juice from 1 lemon, 2 tablespoons chopped dill, 2 minced garlic cloves, 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a bowl.
Step 2: Place 4 salmon fillets (6 oz each) in shallow dish. Pour marinade over fish and refrigerate 20 minutes.
Step 3: Preheat grill to 375°F. Brush grates with oil.
Step 4: Grill salmon 4-5 minutes per side until opaque and flakes easily.
Step 5: Bring 4 cups water to boil. Slowly whisk in 1 cup polenta and cook 20 minutes, stirring frequently. Stir in 2 tablespoons butter and 1/4 cup grated parmesan.
Step 6: Divide polenta among plates. Top with grilled salmon and drizzle with reserved marinade.