Grilled Salmon Dill Sauce (Print version)
Flaky grilled salmon paired with a bright, creamy dill yogurt sauce for a flavorful main dish.
# Ingredient List:
→ For the Salmon
01 - 4 salmon fillets, about 6 ounces each, skin on or off as preferred
02 - 2 tablespoons olive oil
03 - 1 teaspoon lemon zest
04 - 1 tablespoon lemon juice
05 - 1 teaspoon sea salt
06 - 1/2 teaspoon freshly ground black pepper
→ For the Dill Yogurt Sauce
07 - 3/4 cup plain Greek yogurt
08 - 2 tablespoons fresh dill, finely chopped
09 - 1 tablespoon lemon juice
10 - 1 teaspoon lemon zest
11 - 1 small garlic clove, finely minced
12 - 1/2 teaspoon sea salt
13 - 1/4 teaspoon freshly ground black pepper
→ To Serve
14 - Lemon wedges
15 - Fresh dill sprigs (optional)
# How To Make It:
01 - Preheat the grill to medium-high heat, approximately 400°F.
02 - Pat salmon fillets dry with paper towels, then brush both sides with olive oil.
03 - In a small bowl, combine lemon zest, lemon juice, sea salt, and black pepper; rub evenly over the salmon.
04 - Place salmon fillets skin side down if applicable on the grill and cook for 4 to 6 minutes per side, until the fish flakes easily and grill marks appear.
05 - While salmon grills, stir Greek yogurt, chopped dill, lemon juice, lemon zest, minced garlic, salt, and pepper together until well incorporated; adjust seasoning to taste.
06 - Remove salmon from grill and allow to rest for 2 minutes; serve each fillet topped with dill yogurt sauce, garnished with lemon wedges and dill sprigs if desired.
# Expert Advice:
01 -
- This recipe offers a secret way to get perfectly flaky salmon every single time, as if you had a personal chef by your side.
- The creamy dill yogurt sauce adds a fresh twist that brightens the fish and keeps things light and healthy.
02 -
- Drying the salmon fillets before oiling ensures the skin crisps up beautifully instead of steaming.
- Serving the sauce chilled right when the warm salmon is done creates a contrasting texture and flavor that elevates the dish.
03 -
- Grilling skin side down first helps hold the salmon together and crisps the skin to perfection.
- The secret to the best sauce is mixing it well before tasting so flavors meld fully and hitting the right balance of dill and lemon.