1. Preheat gas grill or fire up barbecuw pit.
2. In a bowl add Dijon mustard, garlic, vinegar, salt, Cajun Seasoning and black pepper. Stir until blended. Slowly whisk in Lou Ana Peanut Oil until blended.
3. Pour over salmon and completely coast with marinade. Allow salmon to marinate at room temperature for 30 minutes. Reserve any leftover marinade for basting.
4. Place skin side up on grill and allow salmon to cook for 5 to 7 minutes until slightly charred. Be careful to not let side of salmon stick to grill by moving carefully with a spatula during process.
5. Using 2 large spatula’s carefully flip side of salmon onto skin side. Don’t be afraid YOU CAN DO IT!
6. Baste with reserved marinade.
7. Layer fish with lemon then fresh dill until salmon is completely covered. Cover grill and cook for additional 15 to 30 minutes. The amount of cooking time will depend on how you like your salmon. If you like to rare cook less if you like it well done cook it more. I prefer to cook salmon on the rare side as oppose to overcooking the delicate fish. I also prefer the wild king salmon of the Pacific Northwest instead of the Atlantic salmon. Hopefully the skin is crispy and charred.
8. Carefully remove from grill using 2 spatulas again in order not to break up fish. Remove dill and scoop out portion of fish away from skin.
9. Garnish with fresh dill and lemon.

Yields 6-8 servings