Summer Grilled Salmon with Dill Sauce Seafood Recipe

There's something truly special about the way grilled salmon transforms over an open flame. The crispy edges, the flaky interior, and the subtle smoky flavor make it a summer staple in our home. Topped with a cool, creamy dill sauce, this dish is equal parts refreshing and satisfying.

I first made this salmon on a spontaneous backyard BBQ night, using leftover herbs from the garden and a beautiful fillet I couldn't resist at the market. It turned out to be a total hit—now it's on repeat every summer weekend. Quick, healthy, and undeniably delicious, it's the kind of recipe you keep coming back to.

This grilled salmon with dill sauce comes together quickly, making it ideal for weeknight dinners, relaxed entertaining, or family cookouts. Let’s dive into what makes it so good.

Why You'll Love This Summer Grilled Salmon with Dill Sauce

Get ready to meet your new favorite warm-weather dinner. This Summer Grilled Salmon with Dill Sauce is packed with flavor, light on effort, and perfect for sunny evenings.

First and foremost, it's incredibly easy to prepare. Whether you're a grilling pro or a total beginner, this recipe is straightforward and forgiving. The salmon cooks in under 10 minutes, and the dill sauce can be made in advance.

It's also wonderfully healthy. Rich in omega-3 fatty acids and protein, salmon makes a nutrient-dense choice. Pair it with a yogurt-based dill sauce, and you have a meal that feels indulgent but is actually good for you.

The flavor combination is another huge win. The tangy, herby dill sauce complements the smoky, buttery salmon in the best way. It’s a match made in summer dinner heaven.

Finally, it's extremely versatile. Serve it with grilled veggies, a simple salad, or tucked into pita bread for salmon wraps. You can even flake the leftovers over greens for a stellar lunch the next day.

Now let’s take a closer look at the ingredients that bring this dish together.

Ingredients Notes

What makes this Summer Grilled Salmon with Dill Sauce truly shine is the freshness of the ingredients. With a handful of pantry staples and a few summer standbys, you're well on your way to dinner bliss.

Start with a high-quality salmon fillet. I prefer wild-caught salmon for its robust flavor and firmer texture, but farm-raised works too. Skin-on fillets help hold the fish together on the grill and develop a deliciously crispy underside.

For the sauce, Greek yogurt forms the creamy base. It adds a slight tang and keeps the sauce light and protein-rich. You can substitute sour cream or mayo if you prefer a richer consistency, but yogurt keeps it fresh.

Fresh dill is the star of the show in the sauce. Its bright, grassy flavor is what makes this condiment so addictively good. If you must use dried dill, use only about one-third of the amount since it’s more concentrated.

A squeeze of lemon juice brings the necessary acidity to balance the richness of the fish and the creaminess of the sauce. Fresh lemon is best here—you’ll taste the difference.

You’ll also need a good olive oil for brushing the salmon and possibly your grill grates. Add garlic, salt, and pepper, and you’re all set. No fancy equipment needed, just a grill (gas or charcoal), tongs, and a mixing bowl.

How To Make This Summer Grilled Salmon with Dill Sauce

Making this dish is as relaxing as a summer breeze. With just a few steps and minimal prep, you can have this delicious dinner on the table in about 30 minutes.

Begin by preheating your grill to medium-high heat. While it heats up, pat your salmon fillets dry and brush them with olive oil. Sprinkle with salt, pepper, and a touch of garlic powder for added flavor. Let them sit at room temperature while you prepare the sauce.

In a small bowl, combine Greek yogurt, finely chopped fresh dill, lemon juice, a pinch of salt, and a bit of minced garlic. Stir until smooth and creamy. Taste and adjust seasoning if needed. You can make this ahead of time and refrigerate until ready to serve.

Once your grill is hot, oil the grates to prevent sticking. Place the salmon skin-side down on the grill. Cover and cook for 5-6 minutes. You’ll see the color changing from the bottom up as it cooks.

Carefully flip the fillets using a wide spatula. Grill for another 2-4 minutes, depending on thickness. The salmon should be opaque and flake easily with a fork. Try not to overcook—it’s better slightly under than too dry.

Remove the salmon from the grill and let it rest for a couple of minutes. Spoon the dill sauce generously over the top or serve it on the side for dipping. The total time, start to finish, is under 30 minutes—perfect for a summer dinner without the stress.

Storage Options

Leftover grilled salmon stores beautifully and can be repurposed in so many ways. Let it cool completely before storing.

Place any extra salmon in an airtight container and refrigerate for up to 3 days. The flavor actually deepens a bit, making it even more delicious the next day.

The dill sauce should be stored separately in a covered container and kept in the fridge. It will stay fresh for about 3-4 days. Just give it a quick stir before serving again.

To reheat the salmon, gently warm it in a skillet over medium-low heat or use the microwave at 50% power in 30-second intervals. Alternatively, enjoy it cold over salads or grain bowls.

Variations and Substitutions

One of the best things about this recipe is how easy it is to adapt. Don’t be afraid to get creative or make it suit your dietary needs.

Instead of Greek yogurt, you can use sour cream or even cashew cream for a dairy-free version of the dill sauce. Each brings a slightly different flavor, but all work well.

If you're not a dill fan, try using fresh basil or tarragon instead. Both herbs pair beautifully with salmon and give the sauce a unique twist.

Don’t have access to a grill? No problem. You can use a grill pan on the stove or even bake the salmon in the oven at 400°F for about 12-15 minutes.

For a spicy kick, add a pinch of crushed red pepper flakes to the sauce or a dash of smoked paprika to the salmon before grilling. It adds depth without overpowering the other flavors.

Have fun experimenting with seasonal toppings like cucumber ribbons, cherry tomatoes, or even a sprinkle of feta. The simplicity of this dish makes it a perfect canvas for your summer creativity.

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