We love making salmon and eat it pretty regularly but have found that we don’t typically vary the style of how we cook it. This is very un-Tuck&Tate of us, as we pretty much never cook the same recipe twice in order to constantly create new recipes for the blog. For whatever reason we have dug our heels in with salmon. In the fall and winter we make our favorite maple dijon salmon, and in the spring and summer we make this version with lemon and dill. We prepare the salmon itself similar to the maple dijon recipe with a nice layer of paprika and garlic powder, but what makes this recipe special is the lemon dill sauce. Ryan calls this a “shoe sauce” – it is so good he would eat it off a shoe. Our friends and family seem to agree; this recipe has shown up at baby showers, bridal showers, and a number of weekend barbecues. As the weather gets nice we like to cook the salmon and lemons on the grill for a little extra smoky flavor.
Lemon Dill Salmon
Our favorite way to prepare salmon in the spring and summer! When the weather gets nice we love to cook this recipe out on the grill.
- 4 pieces of salmon, 6-8 oz each
- 2 tbs olive oil
- 2 tsp paprika
- 2 tsp garlic powder
- 6 oz whole milk Greek yogurt
- 1 tbs mayonnaise
- 2 lemons
- 1/2 cup packed dill, minced
- 1 large garlic clove, minced
- salt and pepper to taste
- Preheat the grill to 500 degrees.
- Season the pieces of salmon with the paprika, garlic powder, salt and pepper. Place the pieces of salmon on top of a piece of foil and drizzle with the 2 tbs of olive oil. Gently pat the seasonings into the salmon and make sure some of the oil goes to the bottom of the foil to prevent sticking. Set aside.
- Make the sauce by combining the Greek yogurt, mayonnaise, zest of both lemons, dill, and garlic in a small bowl. Season with salt and pepper. Side aside.
- Cook the salmon. Put the salmon and foil directly on the grill. Cut the lemons in half and put them face down on the grill as well. We prefer to grill our salmon on foil to avoid the mess, but you can grill directly on the grill skin side down for about 7 minutes. Keep the temperature of the grill between 450 and 500 during this time and close the lid once the salmon is on the grill. Flip the salmon and grill for an additional 2 minutes before removing the salmon and lemons.
- Squeeze one half of a grilled lemon into the lemon dill sauce. Mix to combine. If the sauce is still a little on the thick side, you can add a few teaspoons of water and thin it out. Squeeze the remaining lemon halves on top of the salmon pieces. Serve the salmon with a generous helping of the lemon dill sauce.