Grilled Salmon Fillet with Cucumber Dill Sauce

Grilled Salmon Fillet with Cucumber Dill Sauce takes roughly 45 minutes from beginning to end. This recipe makes 4 servings with 601 calories, 24g of protein, and 55g of fat each. For $3.52 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. This recipe is liked by 100 foodies and cooks. If you have olive oil, olive oil, fresh dill, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, primal, and pescatarian diet. It will be a hit at your The Fourth Of July event. Several people really liked this main course. It is brought to you by Foodie Crush. Overall, this recipe earns an excellent spoonacular score of 92%. If you like this recipe, take a look at these similar recipes: Grilled Lemon-Dill Salmon with Cucumber Salad, Grilled Salmon with Creamy Cucumber-Dill Salad, and Grilled Salmon Fillet with Honey-Mustard Sauce.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Prepare your grill and bring to high heat. Rinse the salmon under cold water and pat dry with a paper towel. Run your fingers along the meaty surface to check for any bones and remove any of them with needle nose pliers or fish tweezers. Lighty coat the meaty side with olive oil then sprinkle generously with kosher salt and lots of freshly ground coarse black pepper. You don’t want to be skimpy here. Place the fish fillet on a hot grill, meat side down, and cook for 3-4 minutes or until you can easily slide your spatula under the fish without it falling apart. Don’t disturb the fish once its on the grill until you’re ready to flip it. Flip the fish and cook for another 2-3 minutes or until desired doneness. Section into preferred serving sizes with or without the skin and serve with fresh cut lemon and cucumber dill sauce.Combine all ingredients in a bowl. Refrigerate until ready to serve.

 

Step by step:

1. Prepare your grill and bring to high heat. Rinse the salmon under cold water and pat dry with a paper towel. Run your fingers along the meaty surface to check for any bones and remove any of them with needle nose pliers or fish tweezers. Lighty coat the meaty side with olive oil then sprinkle generously with kosher salt and lots of freshly ground coarse black pepper. You don’t want to be skimpy here.

2. Place the fish fillet on a hot grill, meat side down, and cook for 3-4 minutes or until you can easily slide your spatula under the fish without it falling apart. Don’t disturb the fish once its on the grill until you’re ready to flip it. Flip the fish and cook for another 2-3 minutes or until desired doneness. Section into preferred serving sizes with or without the skin and serve with fresh cut lemon and cucumber dill sauce.

3. Combine all ingredients in a bowl. Refrigerate until ready to serve.

Nutrition Information:

covered percent of daily need