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Grilled Salmon with Lemon Dill Sauce Healthy Recipe You Need to Try

Grilled Salmon with Lemon Dill Sauce Healthy Recipe You Need to Try

Grilled Salmon with Lemon Dill Sauce is a healthy recipe that delivers on flavor, nutrition, and simplicity. The smoky, tender salmon pairs beautifully with a creamy yet refreshing sauce. With just 20 minutes of cooking time, it’s the perfect dish for both busy weeknights and special occasions. Easy, homemade, and full of protein, this recipe is one you’ll come back to again and again.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4
Course: Dinner
Cuisine: American, International
Ingredients Method Notes

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

Method
 

  1. Preheat your grill. Heat to medium-high (200–220°C / 400–425°F). Lightly oil the grates to prevent sticking.
  2. Pro Tip: If using a grill pan indoors, preheat it for at least 5 minutes to get nice sear marks.
  3. 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.
  4. 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.
  5. Visual Cue: The flesh should look opaque and flake easily with a fork.
  6. 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.
  7. Rest the salmon. Remove from the grill and let rest for 2–3 minutes to lock in juices.
  8. Plate and serve. Place salmon on plates, drizzle generously with lemon dill sauce, and garnish with extra lemon wedges or dill sprigs.
  9. Serving Suggestion: Pair with roasted vegetables, a quinoa salad, or garlic butter asparagus.
  10. Make-Ahead Option: Sauce can be prepared up to 2 days in advance and stored in the fridge.

Notes

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.