Grilled Salmon with Lemon Dill Sauce in 20 Minutes or Less

Are you looking for a quick, healthy, and utterly delicious dinner option? This Grilled Salmon with Lemon Dill Sauce recipe is about to become your new weeknight hero. Perfect for busy evenings when you want something impressive without the fuss, this seafood masterpiece delivers restaurant-quality results in just 20 minutes. Let’s dive in!

How to Make Grilled Salmon with Lemon Dill Sauce:

Quick Overview

This Grilled Salmon with Lemon Dill Sauce comes together in an astonishing 20 minutes, making it perfect for those “I need dinner now” evenings. The salmon cooks quickly on a hot grill, developing a wonderful charred exterior while remaining succulent inside. Meanwhile, the silky, herb-infused sauce takes just minutes to prepare but adds a professional touch that transforms this from a simple protein to a memorable meal. With minimal prep and easy techniques, you’ll have a nutritious, omega-3 rich dinner that tastes like you spent hours in the kitchen.

The Ingredients I Use to Bring My Grilled Salmon with Lemon Dill Sauce to Life:

For the Salmon:

• 4 salmon fillets (6 oz each), skin-on
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 lemon, cut into wedges for serving

For the Lemon Dill Sauce:

• 1/3 cup Greek yogurt
• 1/4 cup mayonnaise
• 2 tablespoons fresh dill, finely chopped
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1 small garlic clove, minced
• 1/4 teaspoon salt
• Pinch of white pepper

Step-by-Step Instructions:

1. Prepare the Salmon

• Remove the salmon fillets from the refrigerator 10-15 minutes before cooking to bring them closer to room temperature.
• Pat the salmon fillets dry with paper towels. This ensures better searing and prevents sticking.
• Brush both sides of the salmon with olive oil.
• In a small bowl, mix together salt, pepper, and garlic powder, then sprinkle evenly over both sides of the salmon fillets.

2. Make the Lemon Dill Sauce

• In a medium bowl, combine Greek yogurt, mayonnaise, chopped dill, lemon juice, lemon zest, minced garlic, salt, and white pepper.
• Whisk until smooth and well combined.
• Taste and adjust seasonings if necessary.
• Cover and refrigerate while you cook the salmon to allow flavors to meld.

3. Grill the Salmon

• Preheat your grill to medium-high heat (about 375-400°F).
• Clean and oil the grill grates to prevent sticking.
• Place salmon fillets skin-side down on the grill.
• Cover and cook for 4–5 minutes, making sure not to move them.
• Gently flip the salmon using a wide spatula and cook for another 3-4 minutes for medium doneness, or until the internal temperature reaches 130-135°F.
• The salmon should flake easily with a fork when done.

4. Serve

• Transfer the grilled salmon to serving plates.
• Drizzle generously with the lemon dill sauce or serve it on the side.
• Sprinkle with fresh dill and accompany with lemon wedges.

What to Serve Grilled Salmon with Lemon Dill Sauce With:

This versatile dish pairs beautifully with numerous sides to create a balanced meal:

• Roasted asparagus or green beans: The slight bitterness of these green vegetables complements the richness of the salmon.
• Herb-roasted baby potatoes: Crispy on the outside, fluffy inside, and perfect for soaking up extra sauce.
• Lemon garlic quinoa or rice pilaf: These grains add substance while keeping the meal light.
• Greek salad: The crisp vegetables and tangy feta cheese offer textural contrast.
• Crusty bread: Essential for not wasting a drop of that magnificent sauce!
• Beverage pairing: Try a crisp Sauvignon Blanc or Pinot Grigio if you enjoy wine, or a sparkling water with lemon for a refreshing non-alcoholic option.

Top Tips for Perfecting Grilled Salmon with Lemon Dill Sauce:

For the Salmon:

• Don’t skip the room temperature step: Taking the salmon out of the refrigerator 10-15 minutes before cooking promotes even cooking.
• Look for the white proteins: When salmon cooks, white proteins naturally rise to the surface. When you see these appear, you know the salmon is cooking properly.
• The skin is your friend: Even if you don’t plan to eat it, cook salmon skin-side down first as it acts as a natural barrier against overcooking.
• Use the “flake test”: Gently prod the salmon with a fork; when it flakes easily but is still slightly translucent in the center, it’s perfect.

For the Sauce:

• Fresh dill matters: While dried dill will work in a pinch, the bright flavor of fresh dill makes a significant difference.
• Greek yogurt substitution: If you prefer a tangier sauce, use all Greek yogurt instead of the mayo-yogurt combination.
• Make ahead option: The sauce can be prepared up to 24 hours in advance and stored in the refrigerator, allowing the flavors to develop even more.
• Adjusting consistency: If the sauce is too thick, add a teaspoon of water or lemon juice until you reach your desired consistency.

Common Mistakes to Avoid:

• Overcooking: Salmon continues cooking after being removed from heat. Take it off when it reaches 130°F for a perfect medium doneness.
• Too much heat: Cooking salmon on too high heat can burn the outside while leaving the inside raw.
• Moving the fish too soon: Let the salmon form a crust before attempting to flip it to prevent sticking and falling apart.

Storing and Reheating Tips:

Storing Leftovers:

• Refrigerate any leftover salmon and sauce separately in airtight containers within two hours of cooking.
• You can safely keep cooked salmon in the refrigerator for 3–4 days when stored properly.
• The lemon dill sauce keeps well for up to 5 days refrigerated.

Freezing Option:

• While you can freeze cooked salmon for up to 2-3 months, the texture may change slightly upon thawing.
• Freeze salmon without the sauce in a freezer-safe container or wrapped tightly in plastic wrap and foil.
• The sauce doesn’t freeze well due to the dairy content, so it’s best to make it fresh.

Reheating Methods:

• Gentle oven method: Preheat oven to 275°F, place salmon on a baking sheet, cover loosely with foil, and heat for 15 minutes until just warm.
• Microwave option: For quick reheating, use 30-second intervals at 50% power until just warm to avoid drying out the fish.
• Cold option: Leftover salmon is actually delicious cold, flaked over a salad or made into salmon salad with some of the leftover sauce.

This Grilled Salmon with Lemon Dill Sauce proves that healthy, delicious meals don’t require hours in the kitchen. With just 20 minutes and simple ingredients, you can create a dinner that feels special enough for company but easy enough for weeknights. Why not add it to your regular rotation?

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