This grilled salmon is light, fresh, and packed with bright citrus flavor.
The creamy lemon dill sauce adds a tangy, herby finish that makes this dish perfect for an easy yet elegant dinner.
Why You’ll Love This Recipe
This recipe delivers tender, flaky salmon with a refreshing and creamy sauce.
The balance of lemon, dill, and garlic creates a clean and vibrant flavor.
It’s simple to prepare yet feels restaurant-quality.
Perfect for a quick weeknight meal or a light dinner gathering.
What You’ll Need (Ingredient Highlights)
Fresh salmon provides a rich, buttery base for the dish.
Sour cream creates a creamy and tangy sauce.
Fresh dill adds a bright, herbaceous note.
Lemon juice and zest bring freshness and acidity.
Capers contribute a subtle briny kick.
Pro Tips Before You Start
Pat the salmon dry to ensure proper seasoning and texture.
Use fresh lemon juice for the best flavor.
Do not overcook the salmon to keep it moist and tender.
Let the sauce sit briefly so the flavors can meld together.
How to Make Grilled Salmon with Lemon Dill Sauce
Step 1 – Prepare the sauce
In a bowl, mix sour cream, Dijon mustard, roasted garlic, capers, dill, lemon juice, honey, salt, and cayenne pepper until smooth. Set aside.
Step 2 – Season the salmon
Pat salmon dry, rub with olive oil, and season with onion salt and cracked peppercorns.
Step 3 – Build the foil base
Place rosemary on foil and layer lemon slices on top to create a bed.
Step 4 – Grill the salmon
Place salmon on the lemon bed and grill over indirect heat for 18–22 minutes until flaky and cooked through.
Step 5 – Serve and garnish
Transfer to plates, top with lemon dill sauce, and finish with lemon zest.
What to Serve Them With
Serve with steamed vegetables for a light and healthy meal.
Pair with rice or quinoa for a more filling option.
Add a crisp green salad for freshness.
Variations / Substitutions
Use Greek yogurt instead of sour cream for a lighter sauce.
Swap dill with parsley or chives if preferred.
Add a touch of garlic powder if roasted garlic is unavailable.
Storage & Leftovers
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently to avoid drying out the salmon.
FAQs
Can I make this recipe ahead of time?
Yes, the sauce can be prepared in advance and stored in the fridge.
How should I store leftovers?
Keep them in an airtight container in the refrigerator.
Can I freeze this dish?
It’s not recommended as the texture of the salmon may change.
Can I substitute some of the ingredients?
Yes, you can adjust herbs or dairy based on preference.
How long does this recipe take to make?
It typically takes about 30 minutes from start to finish.
Is this recipe kid-friendly?
Yes, you can reduce cayenne pepper for a milder flavor.
Can I make this dish gluten-free or dairy-free?
Yes, use dairy-free alternatives for the sauce if needed.
What should I serve it with?
It pairs well with vegetables, grains, or salads.
Do I need special equipment?
No, just a grill and basic kitchen tools.
How do I know when it’s perfectly cooked?
The salmon should flake easily with a fork and appear opaque.
Final Thoughts
This grilled salmon with lemon dill sauce is fresh, flavorful, and easy to prepare.
It’s a perfect choice when you want something light yet satisfying.
Full Recipe Card
Ingredients
- 1 cup sour cream
- 1 1/2 tbsp Dijon mustard
- 1 tbsp capers, drained
- 1/4 cup fresh dill, minced
- 3 garlic cloves, roasted and mashed
- 1/2 tsp sea salt
- 1/4 tsp cayenne pepper
- 2 tbsp lemon juice
- 1 tsp honey
- 12 oz salmon
- 1 tbsp olive oil
- 1/2 tsp onion salt
- 1/2 tbsp peppercorns, coarsely cracked
- 3 sprigs fresh rosemary
- 1.5 lemons, sliced into rounds
- 1 tsp lemon zest
Instructions
- Mix sour cream, Dijon mustard, roasted garlic, capers, dill, lemon juice, honey, salt, and cayenne until smooth.
- Pat salmon dry, rub with olive oil, and season with onion salt and pepper.
- Place rosemary and lemon slices on foil, then add salmon on top.
- Grill over indirect heat for 18–22 minutes until cooked through.
- Serve with lemon dill sauce and garnish with lemon zest.
