Lemon Herb Grilled Salmon (Printable)
Tender grilled salmon with zesty lemon herb marinade and cool cucumber dill sauce
# What You’ll Need:
→ Salmon & 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 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 salt
16 - Freshly ground black pepper, to taste
# How to Prepare:
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, making sure each fillet is evenly coated. 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 evenly mixed, then cover and refrigerate until ready to serve.
04 - Heat an outdoor grill or grill pan to medium-high heat, ensuring the grates are clean and lightly oiled to prevent sticking.
05 - Remove the salmon from the marinade and place the fillets skin-side down on the hot grill. Cook for 4 to 6 minutes per side until the flesh flakes easily with a fork and deep grill marks form.
06 - Transfer the grilled salmon to individual plates. Spoon the cucumber dill sauce generously over each fillet, or serve the sauce on the side alongside lemon wedges.
# Expert Advice:
01 -
- The cucumber dill sauce is so cool and bright you will want to put it on everything from sandwiches to roasted vegetables.
- Six minutes per side is genuinely all it takes for perfectly flaky salmon with those gorgeous grill marks.
02 -
- If you flip the salmon too early the skin will tear and stick to the grates so wait until it releases naturally.
- Squeezing the diced cucumber in a clean towel before adding it to the yogurt prevents a watery puddle from forming on your plate.
03 -
- Oil the grill grates with a folded paper towel dipped in oil right before the fish goes on for extra insurance against sticking.
- Make the sauce first so it has time to chill and intensify while the salmon marinates.