Looking for a foolproof way to prepare salmon that’s both elegant and incredibly delicious? This Grilled Salmon with Dill Sauce is my go-to recipe when I want to impress without spending hours in the kitchen. The combination of smoky grilled salmon and creamy dill sauce creates a restaurant-worthy dish that’s surprisingly simple to make at home.
Ingredients
For the Salmon:
- 4 (6-ounce) salmon fillets, skin-on
- 2 tablespoons olive oil
- 1 lemon, zested and juiced
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
For the Dill Sauce:
- 1/2 cup Greek yogurt
- 1/4 cup mayonnaise
- 3 tablespoons fresh dill, finely chopped
- 1 tablespoon lemon juice
- 1 small garlic clove, minced
- Salt and pepper to taste
Instructions
- Preheat your grill to medium-high heat (around 375-400°F). Clean and oil the grates well to prevent sticking.
- In a small bowl, combine olive oil, lemon zest, lemon juice, minced garlic, salt, and pepper. Pat the salmon fillets dry with paper towels, then brush them with the marinade mixture.
- While the grill heats up, prepare the dill sauce by mixing all sauce ingredients in a bowl. Refrigerate until ready to serve.
- Place the salmon fillets skin-side up on the grill. Cook for 4-5 minutes until grill marks appear.
- Carefully flip the salmon using a wide spatula. Cook for another 3-4 minutes, or until the fish is cooked to your preferred doneness.
- Transfer the salmon to serving plates and let rest for 2-3 minutes. Serve with a generous dollop of dill sauce.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 8-9 minutes
Total Time: 25 minutes
Servings: 4
Recipe Notes
For the perfect grilled salmon, keep these tips in mind:
- Look for salmon fillets of equal thickness to ensure even cooking.
- The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F.
- Don’t have a grill? This recipe works beautifully in a grill pan or under the broiler.
- Make the dill sauce up to 24 hours in advance to let the flavors develop.
- For a lighter version, use all Greek yogurt instead of the mayonnaise in the sauce.
- If you can’t find fresh dill, use 1 tablespoon dried dill instead, but fresh really makes a difference in this recipe.
Leftover salmon can be stored in an airtight container in the refrigerator for up to 2 days. The dill sauce will keep well for up to 5 days when refrigerated.
Grilled Salmon with Dill Sauce
A foolproof way to prepare salmon that's both elegant and incredibly delicious. The combination of smoky grilled salmon and creamy dill sauce creates a restaurant-worthy dish that's surprisingly simple to make at home.
Ingredients
- 4 6-ounce salmon fillets, skin-on
- 2 tablespoons olive oil
- 1 lemon zested and juiced
- 2 cloves garlic minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup Greek yogurt
- 1/4 cup mayonnaise
- 3 tablespoons fresh dill finely chopped
- 1 tablespoon lemon juice
- 1 small garlic clove minced
- Salt and pepper to taste
Instructions
- Preheat your grill to medium-high heat (around 375-400°F). Clean and oil the grates well to prevent sticking.
- In a small bowl, combine olive oil, lemon zest, lemon juice, minced garlic, salt, and pepper. Pat the salmon fillets dry with paper towels, then brush them with the marinade mixture.
- While the grill heats up, prepare the dill sauce by mixing all sauce ingredients in a bowl. Refrigerate until ready to serve.
- Place the salmon fillets skin-side up on the grill. Cook for 4-5 minutes until grill marks appear.
- Carefully flip the salmon using a wide spatula. Cook for another 3-4 minutes, or until the fish is cooked to your preferred doneness.
- Transfer the salmon to serving plates and let rest for 2-3 minutes. Serve with a generous dollop of dill sauce.
