Easy Grilled Salmon recipe with a Lemony Dill Butter Sauce that brings this dish over the top! Gluten-free and low-carb deliciousness!
We have fish, like Salmon, for dinner at least once a week. We try to have a regular supply of Omega-3 from seafood. 🙂 However, when you have the same dish once a week, it can get boring. I try to look for different ways to cook Salmon. This is one dish which we have tried this week and though initially we didn’t know if we’d like it, we tasted it and absolutely loved it. We love the tangy and fresh taste that the lemon juice brings to the fish. The tangy Dill Butter sauce complemented the salmon and made it oh-so-delicious. Try it and see if you like it!
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For the Salmon
1 lb Salmon, cut into fillets or 4 pre-cut fillets
Dried dill weed, 2 tsp or to taste (if fresh about 2 Tbsp)
Salt, to taste
Lemon and pepper seasoning, to taste
Preheat the grill, if using one. You can fry the salmon too if you prefer.
Clean the salmon fillets and then wipe them dry with paper towels. You can either marinate the salmon in lemon juice or just season it.
I marinated the fish in lemon juice for about 10 minutes. It did make the fish tasty and moist but the fish did not become as crispy as I wanted it to when I grilled it. So, it’s up to you. You may choose to just season it really well, instead of marinating it.
Drain excess liquid from the fish if you marinate it. Season the fish with dill weed, salt and lemon pepper seasoning.
Grill the salmon, depending on the thickness of your fillet, for about 5-6 minutes per side. If you have skin on the salmon, grill it with the skin-side down first. Flip over to grill the other side, turning only once. It’s cooked when it flakes easily and the color has lightened.
While you are grilling the salmon, you can do the Tangy Dill Butter Sauce. Keep it warm.
For the Tangy Dill Butter Sauce
The amount of sauce in this recipe is just right for about 4 fillets of salmon so feel free to increase it if you’re cooking for more than 4.
A little oil, about 1 tsp
1 garlic clove, minced
2 Tbsp dry white wine
2 Tbsp of freshly squeezed lemon juice
1 1/2 tsp dried dill weed ( 1 Tbsp fresh dill)
3 Tbsp butter
Salt, to taste
1 Tbsp heavy cream (optional)
A pinch or two of flour (leave it out if you want it gluten-free)
Heat a little oil in a small saucepan. Saute the garlic for a minute or less, just until it releases its aroma; don’t let it brown. Pour in the white wine. Let it reduce to about half. Add in the lemon juice and the dill weed. Stir. Let simmer for a minute. Add the butter and let it slowly melt as you stir it.
Season with salt, to taste. It should have a sour bite. As we say in the Phils, “Mukhasim talaga!” You can add a little cream if you think the lemon juice overpowers the rest of the ingredients. Add a pinch or two of flour to thicken it slightly (optional).
Transfer the grilled salmon to a plate and drizzle the sauce on top. Serve the salmon with your favorite veggies (steamed asparagus are our fave with it!) and accompany it with a side of rice, if you wish. Mark loves to pour some of the sauce on the rice. He thinks it’s really yummy that way. I believe him!
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