Grilled Salmon with Yogurt Dill Sauce and Asparagus, a healthy and delicious low-calorie and low-carb dinner that is ready in well under 15 minutes. Super easy to make, this easy salmon fillet recipe is a great addition to your Easter menu.
There is no secret that I prefer salmon over other fish. It's super easy to cook, and goes wonderfully well with so many dishes. And it hardly requires any spices to bring out the flavour, since it's anything but bland, unlike some white fish that can be a tad boring unless cooked with some sauce or spices.
Now, that's not to say we can't make this salmon extra yummy by serving it with a fantastic dill and yogurt sauce, absolutely refreshing, and jam-packed with flavours.
Fish in general makes a beautiful pair with dill and lemon. Add some yogurt + sour cream, and you have the dream team here. And, because I am a big fan of garlic, I added some for good measure. It can only make things so much better, right?
If you choose to grill the asparagus as well, grill it first before the salmon is grilled. The salmon tends to leave the grill rather messy, and fish-smelling.
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How to grill a salmon fillet
- Oil the grill pan, then heat it up on a medium heat. Grill the asparagus tips, about 3-4 minutes on each side, then transfer to a plate.
- Season the salmon fillets with salt and pepper, and place them on the grill.
- Depending on their thickness, the salmon fillets should be ready in about 2-3 minutes on each side.
- Use a spatula to carefully flip them onto the other side, they can easily break.
- Remove from the heat, and drizzle the lemon juice over.
How to make a yogurt dill sauce
This sauce is the ready in less than 2 minutes, and it's the best sauce you can possibly ask for. It's full of flavours, healthy, and so much better than any ready-made heavy sauces.
The Greek yogurt works best here, it's silky, and has the perfect texture. I added some sour cream too, and that make the sauce extra creamy, but can be omitted if you wish. The amount of ingredients I used are enough for 2 salmon fillets, so increase the amounts if you cook more salmon. What we need here:
- Greek yogurt
- sour cream
- olive oil
- lemon juice
- minced garlic
- fresh dill
Combine everything, and job done! That's your sauce ready for these fantastic salmon fillets.
Expert tips
Whether you use a grill pan or a proper grill, salmon fillets can be tricky to grill, mainly because they tend to stick badly to the grill. The best way is to oil well the grill beforehand, this really helps with any kind of grill.
Since we use the dill yogurt sauce, a marinade is not really necessary. I only seasoned the fillets with salt and pepper, and drizzled over lemon juice once they were ready.
Salmon cooks really quickly, but if the fillet is thick, it might still be raw in the middle if placed over a high heat. So, better have it on a medium heat on the grill pan.
Otherwise the sides are overdone, and can't be left for too long on the grill. I chose to remove the skin from the salmon fillets I used, but if you keep them on, grill the fillets skin up first.
Other salmon recipes
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Grilled Salmon with Yogurt Dill Sauce
Ingredients
- 2 salmon fillets
- 1 teaspoon lemon juice
- a pinch of salt and pepper
For the dill sauce
- 3 tablespoon Greek Yogurt
- 1 tablespoon sour cream
- 1 clove of garlic, minced
- ½ teaspoon olive oil
- ½ teaspoon lemon juice
- 1 tablespoon fresh dill, chopped finely
To serve:
- a bunch of asparagus tips
- a few slices of lemons
Instructions
- Oil the grill pan, then heat it up on a medium heat.Grill the asparagus tips, about 3-4 minutes on each side, then transfer to a plate.
- Season the salmon fillets with salt and pepper, and place them on the grill.
- Depending on their thickness, the salmon fillets should be ready in about 2-3 minutes on each side.
- Use a spatula to carefully flip them onto the other side, they can easily break.
- Remove from the heat, and drizzle the lemon juice over.
- To make the sauce, combine all the ingredients together, and top each salmon fillet.
- Serve with the grilled asparagus and extra lemon juice if needed.
Notes
- Whether you use a grill pan or a proper grill, salmon fillets can be tricky to grill, mainly because they tend to stick badly to the grill. The best way is to oil well the grill beforehand, this really helps with any kind of grill.
- Since we use the dill yogurt sauce, a marinade is not really necessary. I only seasoned the fillets with salt and pepper, and drizzled over lemon juice once they were ready.
- Salmon cooks really quickly, but if the fillet is thick, it might still be raw in the middle if placed over a high heat. So, better have it on a medium heat on the grill pan.
- Otherwise the sides are overdone, and can't be left for too long on the grill. I chose to remove the skin from the salmon fillets I used, but if you keep them on, grill the fillets skin up first.
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