GRILLED SALMON WITH LEMON DILL SAUCE
I love making this grilled salmon with lemon dill sauce because it's elegant yet so simple—the bright, tangy sauce perfectly complements the smoky salmon, and it comes together in just 20 minutes. Fresh dill and creamy sour cream create a restaurant-quality dish that feels special but requires minimal effort.
Ingredients
- 4 salmon fillets (6 oz each)
- 2 tablespoon olive oil
- Salt and pepper to taste
- 1 lemon thinly sliced
- 1 tablespoon fresh dill chopped
- ½ cup sour cream
- 2 tablespoon mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 tbsp fresh parsley chopped (for garnish)
Instructions
- Preheat the grill to medium-high heat.
- Brush the salmon fillets with olive oil and season with salt and pepper.
- Place the salmon fillets on the grill, skin-side down, and cook for about 4-5 minutes per side, or until the salmon easily flakes with a fork.
- While the salmon is grilling, prepare the lemon dill sauce: In a small bowl, combine sour cream, mayonnaise, lemon juice, Dijon mustard, garlic powder, onion powder, and fresh dill. Stir until smooth.
- Once the salmon is cooked, remove from the grill and top with lemon slices.
- Serve the salmon with a generous spoonful of lemon dill sauce on top and garnish with fresh parsley.
Notes
- Make Ahead: You can prepare the lemon dill sauce ahead of time and refrigerate for up to 2 days.
- Customizing the Flavor: Add a touch of honey or maple syrup to the sauce for sweetness or a pinch of red pepper flakes for heat.
- Serving Suggestions: Serve the grilled salmon with the lemon dill sauce alongside roasted vegetables, quinoa, or a fresh salad.
- Storage Tips: Store leftover grilled salmon in an airtight container in the fridge for up to 2 days. Reheat gently to avoid overcooking.