Grilled Lemon-Dill Salmon with Red, White, and Blueberry Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant grilled salmon dish topped with a fresh salsa made from strawberries, blueberries, and diced white onion, celebrating patriotic colors. This american-inspired seafood ready in about 27 minutes blends 6 oz each salmon fillets, lemon juice, fresh dill, chopped into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

Prep: 15 min Cook: 12 min Serves 4 American cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat grill to medium-high heat (about 400°F). In a small bowl, whisk together 2 tbsp olive oil, 2 tbsp lemon juice, 2 tbsp chopped dill, 1 tsp salt, and 1/2 tsp black pepper. Brush this marinade evenly over 4 salmon fillets.
  2. Step 2: Place the salmon fillets skin-side down on the grill and cook for 5-6 minutes without moving. Flip carefully and grill for an additional 3-4 minutes until salmon flakes easily with a fork.
  3. Step 3: While salmon cooks, combine 1 cup diced strawberries, 1 cup blueberries, 1/4 cup finely diced white onion, 1 tsp minced jalapeño, 1 tbsp lime juice, and 2 tbsp chopped cilantro in a bowl. Stir gently to mix.
  4. Step 4: Serve each salmon fillet topped generously with the red, white, and blue salsa, adding a fresh, colorful finish perfect for patriotic celebrations.

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Frequently asked questions

How long does Grilled Lemon-Dill Salmon with Red, White, and Blueberry Salsa take to make?

Total time is about 27 minutes (15 min prep + 12 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Grilled Lemon-Dill Salmon with Red, White, and Blueberry Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Grilled Lemon-Dill Salmon with Red, White, and Blueberry Salsa?

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 Red, White, and Blueberry Salsa 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 Red, White, and Blueberry Salsa?

American 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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