Description
Grilled Salmon with Dill Sauce is a delicious and simple meal featuring tender salmon fillets grilled to perfection and topped with a creamy, herbaceous dill sauce. The bright flavors of lemon, garlic, and fresh dill complement the rich, flaky salmon, making this recipe an elegant yet easy dinner option suitable for weeknights or entertaining guests.
Ingredients
For the Salmon
- 4 salmon fillets, about 5–6 oz each
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon garlic powder
- 1 teaspoon dried dill
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Dill Sauce
- ½ cup plain Greek yogurt
- ¼ cup mayonnaise
- 2 tablespoons fresh dill, finely chopped
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1–2 tablespoons water, as needed
Instructions
- Preheat the grill: Heat your grill to medium-high, about 400–425°F. Clean the grates thoroughly and lightly oil them to prevent sticking.
- Prepare the salmon: Pat the salmon fillets dry with paper towels. Brush each fillet evenly with olive oil and fresh lemon juice for flavor and to help prevent sticking.
- Season the fish: Sprinkle the salmon evenly with lemon zest, garlic powder, dried dill, paprika, salt, and black pepper, ensuring all sides are well-coated.
- Grill the salmon skin-side down: Place the salmon fillets on the grill skin-side down. Cook undisturbed for 4–5 minutes to develop a light char and grill marks.
- Flip and finish cooking: Carefully flip the fillets and grill for an additional 3–5 minutes, depending on thickness, until the salmon flakes easily with a fork and reaches an internal temperature of 145°F.
- Make the dill sauce: While the salmon cooks, whisk together the Greek yogurt, mayonnaise, fresh dill, lemon juice, Dijon mustard, minced garlic, salt, and pepper in a bowl. Add 1–2 tablespoons of water to thin the sauce to a spoonable consistency if needed.
- Rest the salmon: Remove the salmon from the grill and let it rest for 2–3 minutes to allow juices to redistribute.
- Serve: Spoon the creamy dill sauce over the salmon fillets. Garnish with additional fresh dill and lemon wedges for extra brightness and presentation.
Notes
- Salmon can also be baked at 400°F for 12–15 minutes if a grill is unavailable.
- Leaving the skin on while grilling helps protect the salmon and makes it easier to handle on the grill.
- For a lighter sauce, substitute some or all mayonnaise with additional Greek yogurt.
- This dish pairs well with grilled asparagus, roasted potatoes, steamed rice, or a fresh green salad.
- For food safety, ensure the salmon reaches an internal temperature of 145°F at its thickest part.
- Store any leftover salmon and dill sauce separately in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course, Dinner, Seafood, Grilling
- Method: Grilling
- Cuisine: American, Mediterranean-Inspired
