Lemon Herb Grilled Salmon (Printable)
Tender grilled salmon with lemon herbs and refreshing 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
# Directions:
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 flesh flakes easily with a fork and develops distinct grill marks.
06 - Transfer the grilled salmon to serving plates. Spoon the cucumber dill sauce over each fillet, or serve it alongside.
# Expert Advice:
01 -
- The lemon herb combination makes the salmon taste like it came from a fancy coastal restaurant.
- That cucumber dill sauce is so addictive you will want to put it on everything.
02 -
- If you flip the salmon too early the skin will stick and tear, so wait until it releases naturally from the grates.
- Grating the cucumber and squeezing out the excess water before adding it to the sauce prevents a watery, runny consistency.
03 -
- Pat the salmon completely dry before applying the marinade for better adhesion and a superior sear.
- Letting the sauce sit in the fridge for a full hour before serving deepens the flavors significantly.