Grilled Salmon with Cucumber Dill Sauce
This was a simply delicious preparation of salmon. The Cucumber Dill Sauce really made it special.
Print Pin RateServings: 4 people
Ingredients
Cucumber Dill Sauce
- 1 english hothouse cucumber
- ⅓ 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
Instructions
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.
- 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.
- When the cucumbers and onions have drained well, toss them into the dressing, cover and refrigerate until ready to serve.
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.
- Season generously with kosher salt, pepper, and garlic powder.
- 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
