Grilled Salmon with Cucumber Dill Sauce

Disclaimer: This post may contain affiliate links. Please read our privacy policy.

{pictures updated July 8, 2018}

It’s grillin’ time! There’s nothing more that screams SUMMER than this grilled salmon with cucumber dill sauce. It’s the perfect meal for a hot summer day!

The weather has finally started to feel like Spring and sometimes even Summer here in Chicago…thank God. We decided to take the cover off the grill and do some grillin’ this week. I pinned this Grilled Salmon with Cucumber Dill Sauce like 10 years and finally decided to try it.

Start with a Cucumber. Remove the seeds by taking a spoon and scooping out the seeds. Slice it really thin – a mandeline would be very helpful if you have one. Do the same with half of a red onion.

Add the sliced cucumber and red onion to a colander and set it in the sink. Sprinkle some salt on top and let it sit for about 30 minutes. After 30 minutes, tap the strainer against the sink to get all the moisture out. Next, lay the cucumbers an onions in the center of a clean drying towel, wrap them up and squeeze out an excess moisture. If you don’t do this, the sauce will be runny.

I really love dill. It’s a wonderful summer flavor and is definitely the star in this dish. You’re going to take a bunch of FRESH dill and chop it up. Add it to a bowl with the dried cucumber and onions then add ingredients like sour cream, mayonnaise, white wine vinegar, garlic, sugar and pepper. Mix it up – sauce is done!

Brush your grill with olive oil to prevent the salmon from sticking. To make the salmon, simply drizzle it with olive oil and season it with salt, pepper and garlic powder, grill them up and you’re done!

The sauce is sweet, tangy, crunchy and refreshing. Vin was eating the sauce with a spoon if that tells you anything. It complements the simple flavors of the salmon very well…kind of reminds me of a tartar sauce but with fresh flavors.

This cucumber dill sauce can be used on top of burgers and also goes very well with grilled chicken.

Time to clean off your grill friends. 😉

Continue to Content

Yield: Serves 4

Grilled Salmon with Cucumber Dill Sauce

No Ratings

Print

Flaky, char-kissed grilled salmon topped with a cool, creamy cucumber-dill sauce — it's light, refreshing, and comes together quickly The perfect no-fuss dinner for warm summer nights.

Prep Time 30 minutes

Cook Time 10 minutes

Total Time 40 minutes

Ingredients

For the Salmon

Toggle ingredient group

• 4 (6-ounce) salmon fillets
• Olive oil
• Salt
• Black pepper
• Garlic powder

For the Cucumber-Dill Salad

Toggle ingredient group

• 1 English hothouse cucumber
• 1/3 cup finely sliced red onion (about 1 small onion)
• 1/2 teaspoon salt
• 1/4 cup plus 2 tablespoons sour cream
• 3 tablespoons mayonnaise
• 2 tablespoons white wine vinegar
• 1/4 cup chopped fresh dill
• 1 garlic clove, minced
• 1/2 teaspoon sugar
• Black pepper, to taste

Instructions

1. Cut the cucumber in half, then slice each half lengthwise down the middle. Use the tip of a teaspoon to scoop out the seeds, then cut into thin slices. Place the cucumber in a colander along with the 1/3 cup sliced red onion, toss with 1/2 teaspoon salt, and let sit in the sink for at least 30 minutes, until the water drains out.
2. While the vegetables sit, make the dressing: in a medium bowl, combine the 1/4 cup plus 2 tablespoons sour cream, 3 tablespoons mayonnaise, 2 tablespoons white wine vinegar, 1/4 cup chopped dill, 1 minced garlic clove, 1/2 teaspoon sugar, and black pepper to taste. Mix well.
3. Once the cucumbers and onions have released their water, tap the colander firmly against the sink to shake out any excess liquid, then pat the vegetables dry with a large wad of paper towels. Add them to the dressing and toss to coat. Cover and chill until ready to serve.
4. Preheat the grill to high heat. Clean the grates well, then brush lightly with oil, close the lid, and let it come back up to temperature. Rub the 4 salmon fillets with olive oil and season generously with about 1 teaspoon salt, plus black pepper and garlic powder to taste.
5. Place the fillets skin side down on the grill and cook undisturbed for 4-5 minutes, until golden brown and slightly charred — resist the urge to peek or flip early; the fillets should release easily once properly seared. Flip and continue grilling for another 2-3 minutes, until cooked through.
6. Let the salmon cool slightly, remove the skin if desired, and serve topped with or alongside the chilled cucumber-dill salad.

Notes

Brush the grill grates well with olive oil before cooking to prevent sticking.

Don't skip draining and patting the cucumbers and onions dry — skipping this step waters down the sauce.
This cucumber-dill sauce isn't just for salmon: it's just as good on grilled chicken, and makes a great topper for beef or lamb burgers.

Fillets are done when they flake easily with a fork and reach an internal temp of 125-130°F for medium, or 145°F if you prefer it fully cooked through.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 3776Total Fat: 234gSaturated Fat: 47gUnsaturated Fat: 187gCholesterol: 1168mgSodium: 1447mgCarbohydrates: 7gFiber: 1gSugar: 3gProtein: 399g

Nutrition information is automatically calculated. Use as an approximation only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram