Lemon-Dill Grilled Salmon with Cucumber Yogurt Sauce
Lightly grilled salmon fillets flavored with fresh lemon and dill, paired with a cooling cucumber yogurt sauce to balance the flavors. This mediterranean-inspired seafood ready in about 35 minutes blends (6 oz each), skin on salmon fillets, lemon juice, chopped fresh dill 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 350 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.
Ingredients
- 4 pieces (6 oz each), skin on salmon fillets
- 3 tbsp lemon juice
- 2 tbsp, chopped fresh dill
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup plain Greek yogurt
- 1/2 medium, finely diced cucumber
- 1, minced garlic clove
- 1 tbsp, chopped fresh mint leaves
Instructions
- Step 1: In a small bowl, whisk together 3 tbsp fresh lemon juice, 2 tbsp chopped dill, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper.
- Step 2: Place 4 salmon fillets (6 oz each, skin on) in a shallow dish and pour the lemon-dill marinade over them. Cover and refrigerate for 20 minutes.
- Step 3: While salmon marinates, combine 1 cup plain Greek yogurt, 1/2 medium finely diced cucumber, 1 minced garlic clove, and 1 tbsp chopped fresh mint leaves in a bowl. Mix well and chill until ready to serve.
- Step 4: Preheat grill to medium-high heat (about 375°F). Oil the grill grates lightly to prevent sticking.
- Step 5: Remove salmon from marinade and grill skin-side down for 5-6 minutes until the skin is crisp and edges are opaque. Flip carefully and grill an additional 2-3 minutes until salmon is just cooked through.
- Step 6: Serve each salmon fillet topped with a generous spoonful of the cucumber yogurt sauce for a refreshing contrast.
Equipment for this recipe
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Frequently asked questions
How long does Lemon-Dill Grilled Salmon with Cucumber Yogurt Sauce take to make?
Total time is about 35 minutes (25 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Lemon-Dill Grilled Salmon with Cucumber Yogurt Sauce?
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 Lemon-Dill Grilled Salmon with Cucumber Yogurt Sauce?
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 Lemon-Dill Grilled Salmon with Cucumber Yogurt Sauce 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 Lemon-Dill Grilled Salmon with Cucumber Yogurt Sauce?
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.
