Serves 4

½ cup olive oil

4 to 5 cloves of garlic, finely minced

1 tablespoon finely minced fresh dill weed

4 large salmon steaks – at least an inch thick

Salt and fresh coarse ground black pepper to taste

Fresh lemons

Put the garlic and dill weed into a bowl with the olive oil and mix well.  Allow to sit at room temperature for about an hour before using.  Meanwhile, rinse the salmon under cold running water and pat dry.  When ready to begin grilling, brush the salmon on both sides with the seasoned olive oil and place on the grill.  Brush with the flavored oil again.  Grill on the first side for about 3 minutes, then turn and brush with oil again.  Continue grilling until the steaks have reached the desired degree of doneness.  You may use the tip of a small sharp knife to check for doneness.  When the flesh is opaque instead of translucent, it is done.  Season to taste with salt and fresh ground black pepper and squeeze a bit of fresh lemon juice over each.  Garnish each serving with  sprig of fresh dill weed and a wedge of lemon.  Serve immediately.