👩🍳 Instructions
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1
Preheat your grill to medium-high heat (about 400°F / 200°C). Ensure grates are clean and lightly oiled to prevent sticking.
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2
Pat the salmon fillets thoroughly dry with paper towels. Drizzle with olive oil, then season evenly with paprika, garlic powder, black pepper, and sea salt on all sides.
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3
In a small bowl, combine Greek yogurt (or sour cream), finely chopped fresh dill, fresh lemon juice, Dijon mustard, and minced garlic. Stir until thoroughly combined. Season the sauce with a pinch of salt and pepper to taste, adjusting lemon or dill as desired.
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4
Carefully place the seasoned salmon fillets, skin-side down (if using skin-on), on the preheated grill. Close the lid and cook for 4-6 minutes without moving, allowing a good sear to form.
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5
Flip the salmon fillets. Continue grilling for another 3-5 minutes, or until the internal temperature reaches 145°F (63°C) and the fish flakes easily with a fork. Cooking times vary based on fillet thickness.
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6
Remove the grilled salmon from the heat and let it rest for a couple of minutes to retain moisture. Serve immediately with a generous dollop of the fresh lemon dill sauce. Garnish with fresh tomatoes, cherry tomatoes, and lemon wedges for an added burst of freshness.
💡 Notes
For best results, use fresh dill and lemon juice. The sauce can be prepared up to 2-3 days in advance and stored in the refrigerator. If you don't have a grill, you can bake the salmon at 400°F (200°C) for 12-18 minutes.
🥗 Nutrition (per serving)
Calories
420 kcal
Protein
38g
Total Fat
27g
Saturated Fat
6g
Carbs
6g
Fiber
1g
Sugar
2g
Sodium
550mg
Cholesterol
95mg
