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If you’ve ever craved a dish that is both elegant and easy to make, Grilled Salmon with Lemon Dill Sauce is about to become your go-to recipe. The salmon comes out tender and flaky, with those irresistible charred grill marks that add a smoky depth of flavor. The sauce creamy, tangy, and herb-infused takes it to the next level, balancing richness with freshness.

This recipe works for everyone: beginners who want a foolproof way to cook fish, home cooks who want a healthy recipe for family meals, or anyone who enjoys restaurant-quality seafood without leaving the house. It’s equally at home on a weeknight dinner table as it is on a special date night.

Because the instructions are step by step and beginner-friendly, you’ll feel confident cooking this even if you’ve never grilled salmon before. And if you’re into meal prep, the leftovers taste just as delicious the next day in a salad or grain bowl.

What Makes It Healthy & Special

What sets this dish apart is the balance between indulgence and nourishment. Salmon is naturally rich in omega-3 fatty acids, high-quality protein, and essential vitamins like B12 and D. Paired with a lemon dill sauce made from wholesome ingredients like Greek yogurt, fresh herbs, and citrus, this dish delivers both taste and health benefits.

Unlike heavy cream sauces, this recipe uses light yet flavorful swaps, making it a heart-healthy option. The grilled preparation also cuts back on excess oil while enhancing flavor through natural caramelization.

Whether you follow a Mediterranean-inspired diet or simply want a lighter homemade option, this grilled salmon recipe proves that healthy eating doesn’t have to compromise on taste. The touch of dill brings in a refreshing herbal note, while the lemon zest ensures every bite feels bright and vibrant.

Ingredients

For the Salmon

4 salmon fillets (about 170 g / 6 oz each, skin-on preferred)
2 tbsp olive oil (or avocado oil)
1 tsp sea salt (or to taste)
½ tsp freshly ground black pepper
1 tsp garlic powder (optional)
Lemon wedges, for serving

For the Lemon Dill Sauce

½ cup (120 g) Greek yogurt (or sour cream for richer flavor)
2 tbsp mayonnaise (optional, for creaminess)
2 tbsp fresh dill, finely chopped (or 1 tsp dried dill)
1 clove garlic, minced
Zest and juice of 1 medium lemon
½ tsp salt
¼ tsp black pepper

Optional Add-Ins

1 tbsp Dijon mustard (for tangy depth)
A pinch of red pepper flakes (for heat)

Instructions / Method

Preheat your grill. Heat to medium-high (200-220°C / 400-425°F). Lightly oil the grates to prevent sticking.
- Pro Tip: If using a grill pan indoors, preheat it for at least 5 minutes to get nice sear marks.
Prepare the salmon. Pat the fillets dry with paper towels. Brush both sides lightly with olive oil, then season with salt, pepper, and garlic powder.
Grill the salmon. Place the salmon skin-side down on the grill. Cook for 4-5 minutes until the skin crisps. Gently flip and grill the other side for 3-4 minutes, or until the internal temperature reaches 52-55°C (125-130°F) for medium.
- Visual Cue: The flesh should look opaque and flake easily with a fork.
Make the lemon dill sauce. While the salmon grills, whisk together Greek yogurt, mayonnaise, dill, garlic, lemon zest, juice, salt, and pepper in a small bowl. Adjust to taste.
Rest the salmon. Remove from the grill and let rest for 2-3 minutes to lock in juices.
Plate and serve. Place salmon on plates, drizzle generously with lemon dill sauce, and garnish with extra lemon wedges or dill sprigs.
- Serving Suggestion: Pair with roasted vegetables, a quinoa salad, or garlic butter asparagus.
- Make-Ahead Option: Sauce can be prepared up to 2 days in advance and stored in the fridge.

Recipe Information Box

Detail	Value
Prep Time	10 minutes
Cook Time	12 minutes (approx.)
Total Time	22 minutes (approx.)
Servings	4
Cuisine	Mediterranean-inspired (approx.)

Notes / Tips

Variations

Add a teaspoon of Dijon mustard for extra tang.
Spice lovers can sprinkle cayenne or paprika on the salmon.
For a dairy-free option, use cashew cream instead of Greek yogurt.

Substitutions

Olive oil → avocado oil or melted butter.
Greek yogurt → light sour cream or coconut yogurt (dairy-free).
Fresh dill → parsley or chives for a different herbal note.

Make-Ahead & Storage

Sauce lasts up to 2 days in the fridge.
Cooked salmon keeps for 2-3 days refrigerated in an airtight container.
Freeze grilled salmon (without sauce) for up to 2 months. Thaw in the fridge and reheat gently.

Troubleshooting & Common Mistakes

Dry salmon: Cook to temperature, not by guesswork. Use a thermometer.
Sticking to grill: Always preheat and oil the grates.
Overpowering sauce: Start with less lemon juice, then add more as needed.

Tools & Equipment

Grill or stovetop grill pan
Mixing bowl for sauce
Tongs or fish spatula
Instant-read thermometer

Serving Ideas

Serve with roasted potatoes, couscous, or wild rice.
Pair with a crisp green salad or steamed broccoli.
Drizzle extra sauce over roasted vegetables for a complete meal.

Nutritional Information (per serving, approx.)

Calories: 340
Protein: 32 g
Fat: 20 g
Carbohydrates: 4 g
Fiber: 0.5 g
Sodium: 400 mg

Conclusion

Now that you have this step-by-step guide, it’s time to fire up your grill and enjoy homemade salmon that tastes restaurant-quality. If you try this recipe, let me know how it turned out in the comments below I’d love to hear your tips and favorite pairings! And next time, experiment with adding Dijon mustard or a spicy twist to make it your own.

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