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Grilled Salmon with Dill SauceImage for illustration only
Dairy-freeGluten-freePeanut-freeSesame-freeContains fish

Grilled Salmon with Dill Sauce

An elegant dish featuring a precisely seared salmon fillet with a crisp exterior and a succulent, tender interior, beautifully paired with a vibrant dill, lemon, and garlic chimichurri. The harmony between the rich oils of the fish and the bright acidity of the herbs creates a balanced culinary experience, ideal for sophisticated entertaining or a light summer evening.

Prep
10 min
Servings
4
Difficulty
Medium
WhatsAppOriginal recipe

Answer first

What to know about Grilled Salmon with Dill Sauce

Juicy grilled salmon with a gentle char, served with a bright dill chimichurri that’s tangy with a hint of heat and full of South American flair. Pareve, gluten-free, and dairy-free—great as a light starter or a quick summer main.

Timing
30 min
Serves
4
Dietary notes
Dairy-free, Gluten-free, Peanut-free, Sesame-free

⚠️Before cooking, check ingredient labels and cross-contact risk for your dietary needs.

This is not medical advice. For allergies or dietary restrictions, always confirm with your healthcare provider.

Instructions

Servings:4
  1. 1Heat a grill on medium-high heat and spread oil on the grill.
  2. 2In a small bowl, mix shallot, garlic, serrano pepper, dill and/or parsley, olive oil, red wine vinegar, sugar, hot pepper flakes and salt.
  3. 3Cut 1/2 lemons into 8 slices, remove seeds, and set aside.
  4. 4Squeeze juice from another half lemon into the chimichurri and mix well.

Nutrition

Calories
50
Protein
0.1g
Carbs
0.4g

Chef tips

Try substituting dill with cilantro or basil for a different flavor profile. If a grill is unavailable, a grill pan on the stove works well.

Culinary reasoning

An elegant dish featuring a precisely seared salmon fillet with a crisp exterior and a succulent, tender interior, beautifully paired with a vibrant dill, lemon, and garlic chimichurri. The harmony between the rich oils of the fish and the bright acidity of the herbs creates a balanced culinary experience, ideal for sophisticated entertaining or a light summer evening.

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  • 5Season the salmon fillet with salt and spread 3 tablespoons of chimichurri, reserving the rest.
  • 6Arrange the fillet skin side up on the grill and cook until charred marks appear, about 30 seconds.
  • 7Transfer to a baking tray, skin side down, and place lemon slices on the grill.
  • 8Place each salmon fillet on a couple of lemon slices and cover the grill.
  • 9Cook until the salmon is completely cooked and flakes easily with a fork, 13-18 minutes.
  • 10Serve the salmon on a platter with the reserved lemon slices and chimichurri on the side.

    • Ingredients

    • Vegetable oil (for grill)
    • 1 shallot, finely chopped
    • 2 garlic cloves, finely chopped
    • 1 serrano pepper, halved, seeded, finely chopped
    • 1/2 cup finely chopped dill and/or parsley
    • 1/4 cup plus 2 tbsp classic olive oil
    • 1/4 cup plus 1 tbsp red wine vinegar (check label for allergens)
    • 1/2 tsp sugar
    • 1/4 tsp crushed red pepper flakes
    • 1/2 tsp kosher salt, plus more
    • 2 lemons, halved
    • 4 salmon fillets (6-8 oz each), skin-on, boneless, well-dried

    Nutrition

    Calories
    50
    Protein
    0.1g
    Carbs
    0.4g

    Chef tips

    Try substituting dill with cilantro or basil for a different flavor profile. If a grill is unavailable, a grill pan on the stove works well.