Lemon Herb Grilled Salmon (Printable version)
Tender grilled salmon with zesty lemon herb marinade and cooling cucumber dill sauce
# Ingredient List:
→ 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 plain Greek yogurt (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, then 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 fish flakes easily with a fork and shows distinct 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 Suggestions:
01 -
- The cucumber dill sauce is the kind of condiment you will start putting on everything from roasted potatoes to sandwiches.
- It comes together in under thirty minutes, which means weeknight dinners feel special without any stress.
02 -
- Do not rush the grill preheating because cold grates will cause the salmon skin to stick and tear apart when you try to flip it.
- Patting the cucumber dry after dicing it prevents the sauce from turning soupy overnight.
03 -
- Let the salmon sit at room temperature for ten minutes before grilling so it cooks evenly from edge to center.
- A splash of white wine in the marinade adds a layer of acidity that makes the whole dish taste more complex.