Lemon Herb Grilled Salmon (Printable)
Fresh grilled salmon with lemon herb marinade and cool cucumber dill sauce
# What You'll 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 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
# Step-by-step:
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 thoroughly 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, cucumber, dill, chives, lemon juice, salt, and black pepper in a bowl. Mix well, 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, or 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 is the kind of thing you will start putting on everything, from sandwiches to roasted vegetables.
- It looks like you spent an hour on it, but the actual hands on time is barely fifteen minutes.
- Lemon and herbs make salmon taste the way it is supposed to taste, bright and clean without any fuss.
02 -
- If you flip the salmon too early it will stick and fall apart, so wait until it releases naturally from the grate.
- Drain excess liquid from the diced cucumber with a paper towel before mixing it into the sauce or it will become too runny.
03 -
- Pat the salmon fillets dry before adding the marinade so the oil and herbs adhere directly to the flesh instead of sliding off.
- Let the cooked salmon rest for two minutes off the grill before serving so the juices redistribute and every bite stays moist.