Grilled Salmon with Yogurt Dill Sauce

Overhead shoot of a white plate with a salmon fillet and asparagus with a ramekin with yogurt sauce

5 from 1 vote

Grilled Salmon with Yogurt Dill Sauce

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.

Prep Time5

Cook Time10

Total Time15

Course: Main Course

Cuisine: International

Servings: people

Calories: 279kcal

Author: Daniela Apostol

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

Metric - US Customary

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.

Nutrition