Grilled Salmon with Cucumber Ribbon Salad and Dill Cream
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just thirty minutes. The grilled salmon is perfectly complemented by a refreshing cucumber ribbon salad and creamy dill sauce that feels fancy but requires minimal effort. Salmon is packed with omega 3 fatty acids that are wonderful for heart and brain health, making this dish as nourishing as it is delicious. What I love most is how simple the technique is, yet it always impresses anyone I cook it for. The bright flavors of fresh dill and lemon really let the quality of the salmon shine through.
Ella x
Ingredients
- 4salmon fillets(6 oz each, skin-on)
- 2english cucumber(thinly sliced into ribbons)
- 118 mlgreek yogurt
- 3 tablespoonsfresh dill(finely chopped)
- 3 tablespoonslemon juice
- 2 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼red onion(thinly sliced)
- 2 tablespoonsfresh mint leaves(torn)
- 1garlic clove(minced)
- 1 tablespoonwhite wine vinegar
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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