Grilled Salmon With Cucumber Dill Sauce

Grilled Salmon with Cucumber Dill Sauce

This was a simply delicious preparation of salmon. The Cucumber Dill Sauce really made it special.
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Course: Dinner
Cuisine: American Seafood
Prep Time: 3 hours
Servings: 4 people


Cucumber Dill Sauce

  • 1 english hothouse cucumber
  • cup finely sliced red onion
  • ½ tsp table salt
  • 6 tbsp sour cream
  • 3 tbsp mayonnaise
  • 2 tbsp white wine vinegar
  • ¼ cup chopped fresh dill
  • 1 clove garlic, minced
  • ½ tsp sugar
  • fresh ground black pepper, to taste

Salmon Filets

  • 4 6 oz salmon filets
  • olive oil
  • Kosher salt, to taste
  • fresh ground black pepper, to taste
  • garlic powder, to taste


The Sauce

  • You want to start this at least 3 hours before grilling the salmon to give the flavors plenty of time to marry.
  • Combine sour cream, mayonnaise, white wine vinegar, dill, garlic, sugar and black pepper in a medium bowl and mix well. Cover and refrigerate.
  • Cut cucumber in half and then slice each half down the middle lengthwise. Use the tip of a teaspoon to scoop out center seeds.
  • Cut cucumber into thin slices.
    Thinly Sliced English Cucumber
  • Place the cucumbers and red onion slices in a colander and toss with salt. Set the colander in the sink for 30 minutes to an hour, until water drains out.
    Thinly Sliced Red Onion
  • When the cucumbers and onions have drained well, toss them into the dressing, cover and refrigerate until ready to serve.
    Cucumber Dill Sauce

Grill The Filets

  • Preheat grill to high heat. Clean grill rack, then brush lightly with oil. Close lid and let return to temperature.
    Rub salmon with olive oil.
    Salmon Filets
  • Season generously with kosher salt, pepper, and garlic powder.
    Seasoned Salmon
  • Place fillets skin side down and grill until golden brown and slightly charred, 4-5 minutes (resist the urge to peek or flip early; when fillets are nicely seared on the first side, they should release easily). Flip the fillets over and continue grilling until done, 2-3 minutes.
    Let cool slightly, remove the skin if desired, and serve with the cold cucumber-dill salad piled over top or alongside
    Grilled Salmon With Cucumber Dill Sauce

This creamy spicy chowder recipe was originally found on Taste of Home.

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