Grilled Salmon with Dill Sauce

The aroma of perfectly grilled salmon wafting through the summer air, mingled with the fresh, bright scent of dill – it’s a memory that instantly transports me back to our family’s lakeside barbecue last year. We were looking for something light yet satisfying, and this Grilled Salmon with Dill Sauce recipe turned out to be an absolute revelation. Even my son, who usually turns his nose up at fish, devoured it, proclaiming it “the best salmon ever!” The flaky, tender salmon infused with smoky grill flavors, paired with the creamy, zesty dill sauce, was a symphony of textures and tastes. It’s become a staple in our household, perfect for a quick weeknight dinner or a more elaborate weekend feast. And honestly, it’s so simple to make, it feels like a culinary secret weapon I’m excited to share with you.

Ingredients

• Salmon Fillets: (About 1.5-2 pounds) Skin on or skinless, depending on your preference. Skin-on helps keep the salmon moist during grilling and provides a crispy texture.
• Olive Oil: (2 tablespoons) Used for brushing the salmon to prevent sticking to the grill and to enhance flavor. Extra virgin olive oil is recommended for its superior taste.
• Lemon: (1, cut into wedges) Fresh lemon juice brightens the salmon’s flavor and complements the dill sauce. Lemon wedges are also great for serving.
• Salt: (1 teaspoon) Enhances the natural flavors of the salmon and dill sauce. Sea salt or kosher salt are preferred for their pure taste.
• Black Pepper: (½ teaspoon) Adds a subtle spice and depth to the dish. Freshly ground black pepper is always best for optimal flavor.

For the Dill Sauce:

• Mayonnaise: (½ cup) Forms the creamy base of the dill sauce. Full-fat or light mayonnaise can be used based on preference.
• Sour Cream: (¼ cup) Adds tanginess and richness to the sauce, balancing the mayonnaise. Full-fat or low-fat sour cream are both suitable.
• Fresh Dill: (¼ cup, finely chopped) The star ingredient, providing a fresh, herbaceous, and slightly sweet flavor that pairs perfectly with salmon.
• Lemon Juice: (1 tablespoon) Adds acidity and brightness to the sauce, complementing the dill and salmon. Freshly squeezed lemon juice is essential.
• Dijon Mustard: (1 teaspoon) Provides a subtle tang and depth of flavor to the sauce, enhancing its complexity.
• Garlic Powder: (½ teaspoon) Adds a savory note to the sauce without being overpowering, creating a well-rounded flavor profile.
• Salt: (¼ teaspoon) Seasons the dill sauce, bringing all the flavors together.
• Black Pepper: (⅛ teaspoon) Adds a touch of spice to the sauce, complementing the other seasonings.

Instructions

1. Prepare the Salmon: Pat the salmon fillets dry with paper towels. This helps to achieve a nice sear on the grill. Lightly brush both sides of the salmon with olive oil. Season generously with salt and pepper. Ensure the seasoning is evenly distributed for consistent flavor.
2. Preheat the Grill: Preheat your grill to medium-high heat (around 400-450°F or 200-230°C). A hot grill is crucial for searing the salmon and preventing it from sticking. If using a charcoal grill, wait until the coals are glowing red with a light ash coating. For a gas grill, preheat with the lid closed for about 10-15 minutes.
3. Prepare the Dill Sauce: While the grill is preheating, prepare the dill sauce. In a small bowl, combine mayonnaise, sour cream, finely chopped fresh dill, lemon juice, Dijon mustard, garlic powder, salt, and pepper. Whisk all ingredients together until smooth and well combined. Taste and adjust seasonings as needed, adding more dill, lemon juice, salt, or pepper to your preference. Set aside or refrigerate until ready to serve. Chilling the sauce allows the flavors to meld together beautifully.
4. Grill the Salmon: Once the grill is hot, lightly oil the grates to prevent the salmon from sticking. Place the salmon fillets skin-side down (if using skin-on fillets) or directly onto the grates for skinless fillets. Grill for 4-6 minutes per side, depending on the thickness of the salmon. Avoid overcrowding the grill; cook in batches if necessary to maintain even heat distribution.
5. Check for Doneness: Salmon is cooked when it flakes easily with a fork and is no longer translucent in the center. The internal temperature should reach 145°F (63°C). Use a meat thermometer inserted into the thickest part of the fillet to ensure accurate doneness. Be careful not to overcook the salmon, as it can become dry.
6. Serve: Remove the grilled salmon from the grill and let it rest for a minute or two. This allows the juices to redistribute, resulting in more tender and flavorful salmon. Serve immediately, topped generously with the prepared dill sauce. Garnish with fresh lemon wedges and extra sprigs of dill, if desired. Serve alongside your favorite side dishes.

Nutrition Facts

Servings: 4

Calories per Serving: Approximately 450 kcal (This is an estimate and can vary based on specific ingredients and portion sizes)

• Protein: 35g (Salmon is an excellent source of high-quality protein, essential for muscle building and repair.)
• Omega-3 Fatty Acids: Rich source (Salmon is renowned for its high omega-3 content, beneficial for heart health, brain function, and reducing inflammation.)

(Note: Nutritional information is an estimate and may vary. For precise values, use a nutrition calculator with specific ingredient brands and portion sizes.)

Preparation Time

Prep Time: 15 minutes (This includes chopping dill, measuring ingredients for the sauce, and prepping the salmon fillets.)

Cook Time: 8-12 minutes (Grilling time for the salmon, depending on thickness and grill temperature.)

Total Time: Approximately 25-27 minutes (From start to finish, this recipe is quick and perfect for a weeknight meal.)

How to Serve

Grilled Salmon with Dill Sauce is incredibly versatile and pairs beautifully with a variety of side dishes. Here are some serving suggestions to create a complete and delicious meal:

• Classic Sides:
  • Roasted Asparagus: A simple and elegant side that complements the salmon’s richness. Toss asparagus spears with olive oil, salt, and pepper, and roast until tender-crisp.
  • Grilled Vegetables: Bell peppers, zucchini, eggplant, and corn on the cob are fantastic grilled alongside salmon. Brush with olive oil and season for a smoky, flavorful side.
  • Steamed Green Beans: A light and healthy option that provides a nice textural contrast. Blanch green beans for a vibrant green color and crisp-tender texture.
  • Quinoa or Rice: Serve over a bed of fluffy quinoa or rice to soak up the delicious dill sauce and provide a satisfying carbohydrate base. Brown rice or wild rice offer extra nutritional benefits.
• Salads:
  • Fresh Green Salad: A simple mixed green salad with a light vinaigrette dressing provides a refreshing counterpoint to the richness of the salmon and sauce.
  • Cucumber and Tomato Salad: A cool and crisp salad with cucumbers, tomatoes, red onion, and a lemon-herb dressing is a perfect summer accompaniment.
  • Potato Salad: For a more substantial meal, serve with a creamy or vinaigrette-based potato salad. A dill potato salad would further enhance the dill flavor profile.
  • Pasta Salad: A light pasta salad with vegetables and a lemon or herb dressing can be a delightful and satisfying side.
• Bread & Starches:
  • Crusty Bread: Serve with crusty bread or baguette slices to sop up the extra dill sauce. Sourdough or ciabatta would be excellent choices.
  • Garlic Bread: Garlic bread or grilled garlic bread adds a comforting and flavorful carbohydrate element to the meal.
  • Roasted Potatoes: Roasted potatoes, especially with herbs like rosemary or thyme, are a hearty and satisfying side that complements salmon.
  • Sweet Potato Fries: Baked or air-fried sweet potato fries offer a slightly sweeter and more nutritious alternative to regular fries.
• Wine Pairings:
  • Dry White Wine: Pair with a crisp, dry white wine like Sauvignon Blanc, Pinot Grigio, or unoaked Chardonnay. The acidity and citrus notes in these wines complement the salmon and dill sauce beautifully.
  • Rosé Wine: A dry rosé, especially one with fruity notes, can also be a lovely pairing, particularly for a summer meal.
  • Light-bodied Red Wine: For red wine lovers, a light-bodied red like Pinot Noir can work well, especially if the salmon is grilled with a bit of char.

Additional Tips for Perfect Grilled Salmon with Dill Sauce

1. Choose High-Quality Salmon: Start with fresh, high-quality salmon fillets. Look for salmon that is vibrant in color, firm to the touch, and has a fresh, clean scent. Wild-caught salmon is often considered more flavorful and sustainable, while farmed salmon can be a more budget-friendly option.
2. Don’t Overcrowd the Grill: Give the salmon fillets enough space on the grill grates. Overcrowding can lower the grill temperature and result in steamed rather than seared salmon. Cook in batches if necessary for even cooking and beautiful grill marks.
3. Use a Fish Spatula: Invest in a thin, flexible fish spatula for flipping the salmon fillets. This specialized spatula is designed to gently lift and flip delicate fish without breaking it apart. It makes grilling fish much easier and less frustrating.
4. Control the Heat: Maintain a medium-high heat for grilling salmon. Too high heat can burn the outside before the inside is cooked, while too low heat can lead to dry salmon. Monitor the grill temperature and adjust as needed to ensure even cooking.
5. Pat Salmon Dry: Before seasoning and grilling, pat the salmon fillets dry with paper towels. Removing excess moisture helps the salmon sear properly and develop a flavorful crust. Dry salmon also browns better and is less likely to stick to the grill.
6. Let Salmon Rest: After grilling, let the salmon rest for a few minutes before serving. Resting allows the juices to redistribute throughout the fillet, resulting in more moist and tender salmon. Tent loosely with foil to keep it warm while resting.
7. Customize the Dill Sauce: Adjust the ingredients in the dill sauce to your liking. Add a pinch of red pepper flakes for a touch of heat, a squeeze of extra lemon juice for more tanginess, or a tablespoon of chopped capers for a briny flavor. Experiment with different herbs like parsley or chives for variations in the sauce.
8. Grill with Cedar Planks (Optional): For an extra smoky flavor and incredibly moist salmon, consider grilling on cedar planks. Soak cedar planks in water for at least 30 minutes, then place the salmon on the soaked plank on the grill. The cedar imparts a subtle smoky aroma and helps to keep the salmon incredibly tender.

Frequently Asked Questions (FAQs)

Q1: Can I use frozen salmon for this recipe?
A: Yes, you can use frozen salmon. Ensure it is fully thawed before grilling. Thaw it overnight in the refrigerator or use the quick thaw method by placing it in a sealed bag and submerging it in cold water for about 30-60 minutes, changing the water every 15 minutes. Pat it dry thoroughly after thawing before grilling.

Q2: What if I don’t have fresh dill? Can I use dried dill?
A: Fresh dill is highly recommended for the best flavor in the dill sauce, but in a pinch, you can use dried dill. Use about 1 teaspoon of dried dill for every tablespoon of fresh dill. Keep in mind that dried dill has a more concentrated flavor, so start with less and add more to taste. Fresh dill provides a brighter, more vibrant flavor that is superior in this recipe.

Q3: How do I prevent the salmon from sticking to the grill?
A: To prevent salmon from sticking, ensure your grill grates are clean and well-oiled. Preheat the grill properly to medium-high heat. Brush the salmon fillets with olive oil before placing them on the grill. Avoid moving the salmon immediately after placing it on the grates; let it sear for a few minutes to develop a crust before attempting to flip it. Using a fish spatula also helps to prevent sticking.

Q4: Can I bake the salmon instead of grilling it?
A: Yes, you can bake the salmon if you don’t have a grill or prefer baking. Preheat your oven to 400°F (200°C). Place the seasoned salmon fillets on a baking sheet lined with parchment paper or foil. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily. The baking time will depend on the thickness of the fillets.

Q5: How long can I store leftover grilled salmon with dill sauce?
A: Store leftover grilled salmon in an airtight container in the refrigerator for up to 3 days. Store the dill sauce separately to maintain its freshness. Reheat the salmon gently in the oven or microwave until heated through. Dill sauce is best served fresh, but can also be stored separately in the refrigerator for up to 2 days.

Q6: Can I make the dill sauce ahead of time?
A: Yes, you can make the dill sauce ahead of time. In fact, making it a few hours in advance allows the flavors to meld together even more beautifully. Store the dill sauce in an airtight container in the refrigerator for up to 2 days. Give it a good stir before serving.

Q7: Is this recipe suitable for a dairy-free diet?
A: To make this recipe dairy-free, you can substitute the sour cream in the dill sauce with a dairy-free sour cream alternative, such as cashew cream or coconut cream. Ensure the mayonnaise you use is also dairy-free, as some brands may contain dairy derivatives.

Q8: Can I add other herbs or spices to the salmon or dill sauce?
A: Absolutely! Feel free to experiment with other herbs and spices to customize the flavor. For the salmon, consider adding a sprinkle of paprika, garlic powder, onion powder, or lemon pepper. For the dill sauce, you could add chopped chives, parsley, capers, or a pinch of red pepper flakes for a bit of heat. Get creative and tailor the recipe to your taste preferences!

Print