Grilled Lemon-Dill Salmon with Fennel and Cucumber Salad
Fresh salmon fillets grilled and served alongside a crisp salad of fennel and cucumber tossed in a lemon-dill vinaigrette. This mediterranean-inspired seafood ready in about 27 minutes pairs 6 oz each salmon fillets, olive oil, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 pieces, 6 oz each salmon fillets
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 2 tbsp, chopped fresh dill
- 1 medium, thinly sliced fennel bulb
- 1 large, thinly sliced cucumber
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat the grill to medium-high heat (about 400°F). Brush 4 salmon fillets with 2 tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper.
- Step 2: Grill the salmon fillets skin-side down for 5-6 minutes, then flip and grill for another 3-4 minutes until the flesh flakes easily with a fork.
- Step 3: While the salmon cooks, combine in a large bowl 1 thinly sliced fennel bulb, 1 thinly sliced large cucumber, 2 tbsp lemon juice, 1 tbsp olive oil, 2 tbsp chopped fresh dill, 1/2 tsp salt, and 1/4 tsp black pepper. Toss gently until combined.
- Step 4: Serve each grilled salmon fillet with a generous portion of the fennel and cucumber salad on the side.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Grilled Lemon-Dill Salmon with Fennel and Cucumber Salad take to make?
Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Grilled Lemon-Dill Salmon with Fennel and Cucumber Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep 6 oz each salmon fillets from drying out.
Can I substitute ingredients in Grilled Lemon-Dill Salmon with Fennel and Cucumber Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grilled Lemon-Dill Salmon with Fennel and Cucumber Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Grilled Lemon-Dill Salmon with Fennel and Cucumber Salad?
Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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