Grilled Sockeye Salmon with Dill and Lemon
Perfectly seared salmon fillets with a bright dill and lemon finish, complemented by a simple side of steamed asparagus. This american-inspired whole30 ready in about 20 minutes pairs (6 oz each) sockeye salmon fillets, olive oil, chopped fresh dill 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 (6 oz each) sockeye salmon fillets
- 1 tbsp olive oil
- 2 tbsp, chopped fresh dill
- 1, zested and juiced lemon
- 2 cloves, minced garlic
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 bunch (12 oz), trimmed asparagus
Instructions
- Step 1: Preheat grill to medium-high. Pat salmon fillets dry with paper towels, then brush both sides with 1 tbsp olive oil.
- Step 2: In a small bowl, mix 1/2 tsp salt, 1/4 tsp black pepper, 2 minced garlic cloves, 2 tbsp chopped dill, 1 tbsp lemon zest, and 1 tbsp lemon juice; rub evenly over salmon.
- Step 3: Place salmon on preheated grill, skin-side down, and cook for 5-6 minutes without moving.
- Step 4: Flip salmon and cook for an additional 4-5 minutes, or until the internal temperature reaches 145°F and the flesh flakes easily with a fork.
- Step 5: While salmon cooks, steam asparagus for 5-7 minutes until bright green and tender-crisp.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Grilled Sockeye Salmon with Dill and Lemon take to make?
Total time is about 20 minutes (10 min prep + 10 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 Sockeye Salmon with Dill and Lemon?
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 olive oil from drying out.
Can I substitute ingredients in Grilled Sockeye Salmon with Dill and Lemon?
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 Sockeye Salmon with Dill and Lemon 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 Sockeye Salmon with Dill and Lemon?
American whole30 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.
What others are saying
- ★★★★★
The Whole30 compliance is spot on and the flavors are incredible. Will make again!
- ★★★★★
This salmon was perfectly cooked and the dill and lemon combo was divine. My whole family devoured it!
- ★★★★☆
Grilled to perfection and the dill and lemon complemented it well.
