Lemon Herb Grilled Salmon (Print)
Bright, herb-seasoned salmon paired with cool cucumber dill sauce for a perfect summer dinner.
# What You Need:
→ Salmon & Marinade
01 - 4 salmon fillets (about 6 oz each), skin on
02 - 2 tablespoons olive oil
03 - 1 tablespoon fresh lemon juice
04 - 1 teaspoon lemon zest
05 - 1 tablespoon fresh dill, chopped
06 - 1 tablespoon fresh parsley, chopped
07 - 1 clove garlic, minced
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Cucumber Dill Sauce
10 - 1/2 cup Greek yogurt (plain, whole milk or low-fat)
11 - 1/2 cup cucumber, finely diced (about 1/4 medium cucumber)
12 - 1 tablespoon fresh dill, chopped
13 - 1 tablespoon fresh chives, chopped
14 - 1 teaspoon fresh lemon juice
15 - 1/4 teaspoon salt
16 - Freshly ground black pepper, to taste
# How To Make It:
01 - In a small bowl, whisk together the olive oil, lemon juice, lemon zest, dill, parsley, garlic, salt, and black pepper until well combined.
02 - Place the salmon fillets in a shallow dish and pour the marinade over them, ensuring each fillet is evenly coated. Cover and refrigerate for at least 15 minutes, or up to 1 hour for deeper flavor.
03 - While the salmon marinates, combine the Greek yogurt, diced cucumber, dill, chives, lemon juice, salt, and black pepper in a bowl. Mix thoroughly, cover, and refrigerate until ready to serve.
04 - Preheat an outdoor grill or grill pan to medium-high heat.
05 - Remove the salmon from the marinade and place the fillets skin-side down on the grill. Cook for 4 to 6 minutes per side, until the salmon flakes easily with a fork and develops attractive grill marks.
06 - Transfer the grilled salmon to serving plates. Spoon the cucumber dill sauce over each fillet, or serve the sauce on the side.
# Expert Advice:
01 -
- The cucumber dill sauce alone is worth making this recipe and you will want to put it on everything from crackers to roasted vegetables.
- It goes from fridge to plate in under thirty minutes which means you can pull it off even on your most exhausted evenings.
02 -
- If you flip the salmon too early the skin will tear and stick to the grates so wait until it releases naturally.
- Salting the diced cucumber and letting it drain for ten minutes before mixing it into the sauce prevents a watery puddle on your plate.
03 -
- Pat the salmon completely dry with paper towels before adding the marinade because moisture is the enemy of a good sear.
- Let the sauce sit in the fridge for at least thirty minutes before serving so the flavors have time to marry and intensify.