Grilled Salmon with Lemon Dill Sauce

8 months ago

4 (4-6 oz.) salmon fillets (skins on)
4 tsp. olive oil
Coarse salt & fresh ground black pepper, as desired
Sauce Ingredients
3/4 cup sour cream
1/2 cup mayonnaise
1 Tbs. dill; dried or fresh
1 tsp. lemon juice
For sauce, mix sour cream and mayonnaise together well; stir in dill and lemon juice. Refrigerate until ready to serve. Remove all bones from salmon fillets and trim off thin ends of the fish. Rub about 1 tsp. olive oil on each fillet and season with salt and pepper to taste. Place fillets on a preheated grill over high heat flesh side down. Cook for about 7 minutes or until fish lifts easily off the grill. Flip salmon. Cook with skin side down for an additional 4 minutes. Using a fish spatula, gently slide the spatula between the skin and the flesh and plate. Serve with dill sauce and grilled asparagus. (Yield: 4 servings)

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