Grilled Salmon with Cucumber Ribbon Salad and Dill Cream

Instructions

1. 1

   Prepare the dill cream by mixing Greek yogurt, 2 tablespoons of fresh dill, 1 tablespoon of lemon juice, minced garlic, and a pinch of salt in a small bowl. Set aside in the refrigerator.

   Tip: Make this sauce ahead of time for better flavor integration.

2. 2

   Pat the salmon fillets dry with paper towels and season both sides generously with sea salt and black pepper.

   Tip: Dry salmon ensures a better crust when grilling.

3. 3

   Preheat your grill to medium-high heat (around 400°F) and lightly oil the grill grates to prevent sticking.

   Tip: A clean grill prevents the salmon skin from tearing.

4. 4

   Place salmon fillets skin-side down on the grill and cook for 5-6 minutes without moving them, allowing the skin to crisp and create a natural barrier.

   Tip: Resist the urge to flip early; the skin will release naturally when ready.

5. 5

   Carefully flip the fillets and cook for another 4-5 minutes until the flesh is opaque and flakes easily with a fork.

   Tip: Use a thin spatula and a gentle touch to avoid breaking the delicate fish.

6. 6

   While the salmon cooks, prepare the cucumber salad by tossing the cucumber ribbons, sliced red onion, white wine vinegar, remaining lemon juice, olive oil, and torn mint in a large bowl. Season with salt and pepper to taste.

   Tip: Add the dressing just before serving to keep the cucumbers crisp.

7. 7

   Transfer the grilled salmon to serving plates and spoon the cucumber ribbon salad alongside each fillet.

   Tip: Arrange the cucumber ribbons in a casual pile for an elegant presentation.

8. 8

   Drizzle the dill cream sauce over the top of each salmon fillet and garnish with a sprig of fresh dill and a lemon wedge.

   Tip: The cool dill cream beautifully contrasts the warm, smoky salmon.