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Grilled Lemon-Herb Salmon with Dill-Yogurt Sauce
Alyssa

Grilled Lemon-Herb Salmon with Dill-Yogurt Sauce

Enjoy Grilled Lemon-Herb Salmon with Dill-Yogurt Sauce, a zesty and creamy main dish. Perfectly balanced for a healthy and flavorful meal.
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Ingredients Method

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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Method
 

  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.