Lemon Herb Grilled Salmon (Print View)
Grilled salmon with zesty lemon herb marinade and cool cucumber dill yogurt sauce
# Ingredient List:
→ Salmon and 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 kosher 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 kosher salt
16 - Freshly ground black pepper, to taste
# How to Make:
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 - Arrange the salmon fillets in a shallow dish and pour the marinade over them, turning to coat each fillet evenly. 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. Stir until均匀混合. Cover and refrigerate until ready to serve.
04 - Preheat an outdoor grill or grill pan to medium-high heat, approximately 400°F. Lightly oil the grates to prevent sticking.
05 - Remove the salmon from the marinade, letting any excess drip off. Place the fillets skin-side down on the grill. Cook for 4 to 6 minutes per side, or until the flesh flakes easily with a fork and grill marks appear.
06 - Transfer the grilled salmon to serving plates. Spoon the cucumber dill sauce over each fillet, or serve the sauce alongside. Garnish with additional fresh herbs if desired.
# Expert Advice:
01 -
- The cucumber dill sauce is so good you will want to put it on everything from roasted potatoes to sandwiches the next day.
- It goes from fridge to plate in under thirty minutes, which means no excuses on busy weeknights.
- The marinade doubles as a flavor booster without any complicated technique or hard to find ingredients.
02 -
- If you flip the salmon too early the skin will stick and tear, so wait until it releases naturally from the grate.
- Salting the cucumber and letting it drain for five minutes before mixing keeps the sauce from turning watery.
03 -
- Press the garlic through a press or grate it on a microplane so it melts into the marinade instead of burning on the grill.
- Pull the salmon from the fridge ten minutes before grilling so the chill comes off and it cooks evenly throughout.