It may only be April, but here in Southern California it sure feels like summer. So much so, I’ve been doing a lot of grilling — it’s just too nice outdoors to spend my time in a hot kitchen.

I love grilling salmon, particularly on a weeknight, because it cooks in almost no time. I can have dinner ready in about the time it takes to set the table. Put together a simple salad to go with it, and the meal is ready to go. Boom.

One of my favorite preparations are salmon fillets brushed with a lemon and dill spread. The spread is mayonnaise-based, which works wonders when you’re working over the grill, particularly with something as delicate as fish. If you’ve never grilled with mayonnaise, I suggest you try it — a flavored mayonnaise spread on everything from fish fillets to chicken — even steaks — adds flavor while keeping the meat from sticking to the grill. Almost like Teflon. Oh, and you can even use it on vegetables — I love grilling thick potato slices flavored with a parmesan cheese, garlic and rosemary spread — the potatoes cook up perfectly, without a sticky mess to worry about later. I explored the magic of grilling with mayonnaise for a story I did a few years ago. Check it out.

In the meantime, enjoy this dish:

GRILLED SALMON WITH LEMON AND DILL

Total time: 25 minutes. Serves 4

4 (6-ounce) center-cut salmon fillets

1/3 cup mayonnaise

Zest of 1 small lemon, finely grated

1 tablespoon lemon juice

3 tablespoons chopped fresh dill

Salt and freshly ground black pepper

Lemon wedges, for serving

Pat the salmon fillets dry to remove any excess moisture.
Make a lemon and dill spread: In a bowl, whisk together the mayonnaise, lemon zest and juice, dill, 1/4 teaspoon salt, or to taste, and several grinds of black pepper. Brush the spread over the salmon fillets on all sides.
Heat a grill over medium-high heat until hot. Gently place the fillets on the grill rack, flesh-side down. Grill for about 6 minutes on 1 side, rotating partway through for good grill marks. Flip the fillets over and continue grilling, skin-side down until the fish is cooked to desired doneness, about 6 minutes more.
Remove to a platter. Serve with lemon wedges.

Note: From Noelle Carter. Adapted from a recipe I created for the Los Angeles Times.