Salmon with Tangy Dill Butter Sauce

Easy Grilled Salmon recipe with a Lemony Dill Butter Sauce that brings this dish over the top! This seafood recipe is not only incredibly flavorful but so easy to make, making it perfect for a weeknight dinner or a special occasion. Gluten-free and low-carb, too.

Are you a seafood lover looking for a new and exciting way to prepare salmon? Look no further than this mouthwatering recipe for grilled salmon with tangy dill butter sauce.

We have fish, like Salmon, for dinner at least once a week. We try to have a regular supply of Omega-3 from seafood when we can. 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 we tried this week and though initially we didn’t know if we’d like it, we tasted it and absolutely loved it. We enjoyed the tangy and fresh taste that the lemon juice brought to the fish. The tangy Dill Butter sauce complemented the salmon and made it oh-so-delicious.

The star of this dish is, of course, the grilled salmon. Salmon is a versatile and nutritious fish that is rich in omega-3 fatty acids, protein, and various vitamins and minerals. When grilled to perfection, it develops a beautiful char and a tender, flaky texture that melts in your mouth.

While the grilled salmon is undoubtedly the star of the show, the tangy dill butter sauce is what takes this dish to the next level. This sauce is a perfect balance of tangy, creamy, and herbaceous flavors that complement the rich salmon perfectly. Enjoy this delicious grilled salmon recipe for your summer cookout!

Ingredients

For the Grilled Salmon

1 lb Salmon, cut into fillets or  4 pre-cut fillets
Dried dill weed,  2 tsp dried or to taste (if fresh use about 2 tablespoons)
Salt and lemon pepper seasoning, to taste
Lemon Juice of one lemon

For the Tangy Dill Butter Sauce

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)

Instructions 

For the Grilled Salmon

Preheat the grill, if using one. You can fry the salmon too if you prefer.

Clean the salmon fillets, if needed. Marinate the salmon in lemon juice for 5-10 minutes. Drain excess liquid from the fish. 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. Keep warm and set aside.

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.

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).

To serve this delicious dish, simply transfer the grilled salmon to a plate and drizzle the tangy dill butter sauce over the top. This dish pairs beautifully with steamed asparagus or other fresh vegetables of your choice. For a heartier meal, you can also serve it with a side of rice or roasted potatoes.

Frequently Asked Questions (FAQs)

Can I use fresh dill instead of dried?
Yes, you can absolutely use fresh dill instead of dried. For the salmon seasoning, use about 2 tablespoons of fresh dill. For the sauce, use 1 tablespoon of fresh dill.

Can I bake or pan-fry the salmon instead of grilling it?
Absolutely! If you don’t have access to a grill or prefer not to use one, you can bake or pan-fry the salmon instead. Adjust the cooking time and temperature accordingly.

Can I make the sauce ahead of time?
While the sauce is best served fresh, you can make it ahead of time and reheat it gently before serving. Keep in mind that the sauce may thicken as it cools, so you may need to add a splash of water or cream when reheating.

Can I use a different type of fish?
While this recipe is specifically designed for salmon, you can certainly experiment with other types of fish. Firm, flaky fish like cod or halibut would work well with the tangy dill butter sauce.

Can I make this dish dairy-free?
Yes, you can make this dish dairy-free by omitting the butter and cream from the sauce. Instead, you can use a dairy-free alternative like olive oil or vegan butter.

Whether you’re a seasoned home cook or a beginner in the kitchen, this recipe for grilled salmon with tangy dill butter sauce is sure to impress. With its perfect balance of flavors and textures, this dish is a true seafood delight that will have you coming back for more.

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Grilled Salmon with Tangy Dill Butter Sauce

Manila Spoon

Easy Grilled Salmon recipe with a Lemony Dill Butter Sauce that brings this dish over the top! This seafood recipe is not only incredibly flavorful but so easy to make, making it perfect for a weeknight dinner or a special occasion. Gluten-free and low-carb, too.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Course Dinner, Main

Cuisine American

Servings 4

Calories 269 kcal

Ingredients

 

1x2x3x

US CustomaryMetric

For the Grilled Salmon

• 1 lb Salmon,

  cut into fillets or 4 pre-cut fillets


• Juice of one lemon, or as needed
• 2 tsp Dried dill weed,

  to taste (if fresh use about 2 tablespoons)


• Salt and lemon pepper seasoning, to taste

For the Tangy Dill Butter Sauce

• 1 teaspoon oil, or as needed
• 1 teaspoon garlic, minced
• 2 tablespoons

  dry white wine


• 2 tablespoons freshly squeezed lemon juice
• 1 ½ dried dill weed, (about 1 tablespoon fresh dill)
• 3 tablespoons

  butter


• salt, to taste
• 1 tablespoon heavy cream,

  (optional)


• 1 pinch or two of flour, (optional, to thicken if desired or use cornstarch to make it completely gluten-free)

Instructions

 

For the Grilled Salmon

• Preheat the grill, if using one. You can fry the salmon too if you prefer.
• Clean the salmon fillets, if needed. Marinate the salmon in lemon juice for 5-10 minutes. Drain excess liquid from the fish. 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. Keep warm and set aside.

For the Tangy Dill Butter Sauce

• 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, if desired.
• 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.

Nutrition

Calories: 269kcalCarbohydrates: 2gProtein: 23gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 89mgSodium: 121mgPotassium: 607mgFiber: 0.2gSugar: 0.4gVitamin A: 415IUVitamin C: 4mgCalcium: 37mgIron: 1mg

Tried this recipe?Let us know how it was!

Last updated on May 24th, 2024 at 01:19 pm