Description
Grilled Salmon with Dill Sauce is a simple and flavorful dinner featuring tender salmon fillets grilled to perfection with a lightly charred exterior. Topped with a creamy and fresh dill sauce infused with lemon, garlic, and herbs, this dish offers a bright and elegant meal option perfect 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: Preheat your grill to medium-high heat, about 400–425°F. Ensure the grates are clean and lightly oiled to prevent the salmon from sticking.
- Prepare the salmon: Pat the salmon fillets dry with paper towels. Brush each fillet with olive oil and fresh lemon juice for moisture and flavor.
- Season the salmon: Sprinkle lemon zest, garlic powder, dried dill, paprika, salt, and black pepper evenly over the salmon fillets to infuse them with a bright, herby flavor.
- Grill the salmon: Place the salmon skin-side down on the grill. Cook undisturbed for 4–5 minutes to develop grill marks and start cooking through.
- Flip and continue grilling: Carefully flip the salmon fillets and grill for an additional 3–5 minutes, depending on thickness, until the fish flakes easily with a fork and reaches an internal temperature of 145°F.
- Make the dill sauce: While the salmon is grilling, whisk together Greek yogurt, mayonnaise, fresh dill, lemon juice, Dijon mustard, minced garlic, salt, and black pepper. Add 1 to 2 tablespoons of water as needed to achieve a smooth, spoonable consistency.
- Rest the salmon: Remove the salmon from the grill and let it rest for 2–3 minutes to allow the juices to redistribute and finish cooking.
- Serve: Spoon the dill sauce generously over the grilled salmon fillets. Garnish with extra fresh dill and lemon wedges for a fresh presentation.
Notes
- Salmon can also be baked at 400°F for about 12–15 minutes if you prefer not to grill.
- Leaving the skin on while grilling protects the salmon and makes it easier to handle on the grill.
- For a lighter sauce, you can substitute some or all of the mayonnaise with additional Greek yogurt.
- This dish pairs well with grilled asparagus, roasted potatoes, rice, or a fresh salad for a complete meal.
- Ensure the salmon reaches an internal temperature of 145°F for food safety.
- Store leftover salmon and dill sauce separately in airtight containers 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
