Grilled Lemon-Herb Salmon with Dill-Yogurt Sauce
Ingredients
- —Salmon fillets: 4 pieces (6 oz. each - Rich in omega-3 fatty acids, salmon is the star of this dish, providing a hearty flavor and nutritious profile.)
- —Olive oil: 2 tbsp - Enhances grilling and adds healthy fats that complement the rich fish.
- —Fresh dill: ¼ cup (finely chopped - Offers a refreshing herbal note that brightens the dish.)
- —Plain yogurt: 1 cup - The base of the sauce (providing creaminess and a tangy flavor.)
- —Lemon juice: 2 tbsp - Adds acidity to the sauce (balancing the richness of the yogurt.)
- —Salt: ½ tsp - Enhances the natural flavors of the salmon and yogurt sauce.
- —Pepper: ¼ tsp - Provides a mild heat that complements the dish.
- —Garlic: 1 clove (minced - Adds depth and flavor to the sauce.)
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Instructions
- 1
Prepare the Marinade: In a medium bowl, combine 2 tablespoons of olive oil, ¼ cup finely chopped fresh dill, ½ teaspoon of salt, and ¼ teaspoon of pepper. Mix well.
- 2
Marinate the Salmon: Place the 4 salmon fillets in a shallow dish and pour the marinade over them. Ensure all fillets are well-coated. Let marinate for at least 30 minutes, allowing the flavors to penetrate the salmon.
- 3
Make the Dill-Yogurt Sauce: In another bowl, mix 1 cup of plain yogurt, 2 tablespoons of lemon juice, ¼ cup of finely chopped dill, 1 minced garlic clove, and a pinch of salt. Stir until well blended. Refrigerate until ready to serve.
- 4
Preheat the Grill: Heat your grill to medium-high heat. If using a charcoal grill, ensure the coals are glowing red and covered with white ash.
- 5
Grill the Salmon: Once the grill is preheated, place the marinated salmon fillets skin-side down on the grill. Grill for about 5-6 minutes per side, or until the salmon flakes easily with a fork and has clear grill marks. Avoid overcooking to maintain moisture.
- 6
Serve: Remove the salmon from the grill and let it rest for a couple of minutes. Plate the salmon and drizzle with the chilled dill-yogurt sauce.