There’s something about a perfectly grilled piece of salmon that just makes dinner feel special. As someone who cooks for my family most nights, I’ve learned that simple recipes often turn out to be the biggest hits. This grilled salmon with lemon dill sauce has become one of those reliable favorites at our house. It’s the kind of meal that feels fancy enough for company but is actually super easy to pull off on a regular weeknight.
The combination of fresh dill and lemon is a classic pairing that never gets old. I started making this recipe years ago when I was looking for more ways to get fish onto our dinner table, and it’s stayed in regular rotation ever since. The best part? While the salmon cooks on the grill, the sauce comes together in just minutes with ingredients you probably already have in your kitchen.
What I really love about this recipe is how forgiving it is. Even if you’re new to grilling fish, you’ll find this method pretty straightforward. And once you’ve tried it, I bet it’ll become one of your go-to recipes too.
Why You’ll Love This Grilled Salmon
- Quick and easy – This salmon comes together in just 30-40 minutes, making it perfect for busy weeknight dinners when you want something special but don’t have hours to spend in the kitchen.
- Healthy protein option – Packed with omega-3 fatty acids and lean protein, this recipe uses Greek yogurt instead of heavy cream for a lighter sauce that’s still creamy and satisfying.
- Fresh flavors – The combination of fresh dill, zesty lemon, and honey creates a bright, balanced taste that makes this salmon anything but boring.
- Simple ingredients – You’ll only need a handful of basic ingredients that are easy to find at any grocery store, and many might already be in your kitchen.
What Kind of Salmon Should I Use?
For this grilled salmon recipe, you’ve got several great options to choose from at the seafood counter. Atlantic salmon tends to be a bit milder and fattier, while sockeye or coho have a stronger flavor and deeper red color – any of these will work beautifully on the grill. If you’re shopping at the supermarket, don’t worry if you can only find frozen salmon fillets, as they’re usually flash-frozen right after catching to maintain quality. When selecting your fillets, look for pieces that are uniform in thickness (about 1-inch thick is ideal) so they’ll cook evenly on the grill. Just make sure to pat the fillets dry with paper towels before grilling, as this helps you get that nice golden crust on the outside.
Options for Substitutions
This recipe is pretty flexible and you can make several easy swaps if needed:
- Salmon: While salmon gives the best results here, you can use other firm fish like arctic char, mahi-mahi, or halibut. Just watch the cooking time as these might need a few minutes more or less depending on thickness.
- Greek yogurt: No Greek yogurt? Regular plain yogurt works too – just strain it in a coffee filter for 30 minutes to thicken it up. You could also use sour cream for a richer sauce.
- Fresh dill: If you can’t find fresh dill, use dried dill (use 1/3 of the amount called for). Fresh tarragon or basil can work too, though they’ll give a different flavor profile.
- Honey: Feel free to swap honey with maple syrup or brown sugar. You might need to adjust the amount slightly to match the sweetness you prefer.
- Canola/olive oil: Any neutral cooking oil works here – try avocado oil or grapeseed oil. Just avoid oils with strong flavors like sesame oil.
- Garlic-pepper seasoning: If you don’t have this blend, mix equal parts garlic powder and black pepper as a quick substitute.
Watch Out for These Mistakes While Grilling
The biggest mistake when grilling salmon is overcooking it, which can turn your perfectly good fish into a dry, flaky disappointment – instead, cook until it reaches 145°F internal temperature or when it flakes easily with a fork but still looks slightly translucent in the center. Another common error is not patting the salmon dry before grilling, which prevents those beautiful grill marks from forming and can cause the fish to stick – take a minute to thoroughly dry the fillets with paper towels and brush them lightly with oil. To avoid the dreaded fish-stick-to-grill situation, make sure your grill grates are clean and well-oiled, and resist the urge to flip the salmon too early – it will naturally release from the grates when it’s ready to be turned, usually after 4-5 minutes. For the best flavor development, let the salmon rest at room temperature for 15-20 minutes before grilling, and always remember to marinate for no longer than 30 minutes since the acid in the lemon juice can start “cooking” the fish if left too long.
What to Serve With Grilled Salmon?
This lemony, herb-seasoned salmon pairs perfectly with simple sides that let the fish shine as the star of the show. Rice pilaf or quinoa make excellent bases to soak up the tasty dill sauce, while roasted asparagus or green beans complement the light, fresh flavors of the dish. For a complete summer meal, try adding a crisp cucumber salad or some grilled zucchini on the side – the cool, fresh vegetables balance out the rich, flaky salmon. If you’re feeding a hungry crowd, some crusty bread on the side works great for getting every last bit of that creamy dill sauce off the plate!
Storage Instructions
Keep Fresh: Got leftover salmon? Place it in an airtight container and pop it in the fridge – it’ll stay good for up to 3 days. For the lemon dill sauce, store it separately in its own container in the fridge, where it’ll keep fresh for up to 5 days.
Make Ahead: You can prep the lemon dill sauce a day before – it actually tastes even better when the flavors have time to mingle! Just give it a quick stir before serving. The marinade can also be mixed up to 24 hours in advance and kept in the fridge.
Enjoy Later: When you’re ready to eat your leftover salmon, enjoy it cold in a salad, or gently warm it in the microwave at 50% power in short bursts to avoid drying it out. The sauce might separate a bit after storing – just give it a good stir and it’ll be good as new!
| Preparation Time | 20-25 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 30-40 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 75-85 g
- Fat: 40-50 g
- Carbohydrates: 45-55 g
Ingredients
- 1 tablespoon canola or olive oil
- 1 tablespoon freshly chopped dill
- 1 teaspoon lemon zest
- 3 tablespoons lemon juice
- 2 tablespoons honey
- 1/2 teaspoon garlic-pepper seasoning
- 1 pound salmon fillets, divided into four 4-ounce portions
- 6-ounce tub of greek plain nonfat yogurt
- 1 tablespoon freshly chopped dill or 1 teaspoon dried dill
- 1/2 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1/8 teaspoon ground pepper
Step 1: Prepare the Marinade and Marinate the Salmon
Start by heating your gas or charcoal grill.
While the grill is heating, prepare the marinade by mixing all the marinade ingredients together in a small bowl, except the salmon.
Next, arrange salmon pieces skin side up in a single layer in an 8-inch square (2-quart) glass baking dish.
Pour the marinade over the salmon, making sure to turn the pieces to thoroughly coat them.
Cover the dish with plastic wrap and refrigerate for 20 minutes to let the flavors infuse into the salmon.
Step 2: Grill the Salmon
Once the salmon has marinated, brush the grill rack with oil to prevent sticking.
Remove the salmon from the marinade and discard the leftover marinade.
Place the salmon pieces skin side down on the grill over medium heat.
Cover the grill and cook for 10 to 15 minutes, or until the salmon flakes easily with a fork.
This indicates that the salmon is perfectly cooked and ready to serve.
Step 3: Prepare the Sauce and Serve
While the salmon is grilling, prepare the sauce by mixing the sauce ingredients in a small bowl.
Once the salmon is done grilling, serve it hot with the freshly made sauce.
Enjoy the delicious grilled salmon with its tasty accompanying sauce.