Salmon is a great dish to enjoy this Spring. Grilled salmon with shallot dill sauce is an easy and impressive meal that can be on the table in less than 30 minutes. The fresh fish is a fabulous way eat healthy.
Types of Salmon
There are a full range of salmon flavors, wild-caught salmon is richer in color and deeper in flavor, while farm-raised salmon is lighter in color and more mild in flavor. What makes salmon great for people who aren’t fish fans, is the butter flavor and flaky texture.
Pacific salmon species are king (sometimes called Chinook), coho, sockeye, chum, and pink are caught during the summer months. Atlantic salmon is farm-raised and available year-round. Arctic char and steelhead trout are good substitutes if necessary.
When purchasing fish, you can choose a whole side, or buy fillets or steaks. There are pros and cons to purchasing steaks or fillets. Steaks include the backbone, fillets often need to have small pin bones removed before eating. I like to purchase fillets that are even in thickness and with skin on. Choose fish from a seafood counter that has a pleasant ocean smell. Look for center-cut salmon pieces that are more or less uniform in thickness with bright color and a firm, tight texture. Plan on a serving size of 6-8 ounces per person.
You can grill the fish on an outdoor grill heated to high. Or on a grill pan indoors.
Tips for Great Grilled Salmon with Shallot Dill Sauce
- Oil the fish, not the grill grates. Use a flavorful oil like grapeseed oil or olive oil. Drizzle the oil over both the flesh and skin side of the fish.
- Season the fish with kosher salt and pepper before adding to the heat.
- Start cooking with the skin side down. The skin will protect the flesh from the heat of the grates, letting the fish cook and release when it is done, (after about six minutes.)
- Once the salmon starts to cook, close the lid of the grill (or cover it with a dome). This keeps the temperature constant.
- If you want grill marks, flip the fish over after 6-8 minutes and get the marks, (2-4 minutes) then carefully remove the fish from the grates.
- Don’t overcook the salmon—Remember carry-over cooking. Remove the fish from the grill when an instant-read thermometer reads 125°-130°F. Let it rest for five minutes before serving.
Grilled Salmon with Shallot Dill Sauce
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Entree
- Method: Grilled
Description
Salmon is an easy and impressive meal that can be on the table in less than 30 minutes. Combined with a wonderful shallot dill sauce, this grilled fish is fabulous.
Ingredients
- 1–1/2 pounds skin-on salmon (fillets about 1-inch thick)
- 1–1/2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 lemon cut into wedges
- Fresh dill for garnish
Dill Sauce
- 2/3 cup sour cream
- 1 small shallot, finely diced, (about 1/4 cup)
- 1 teaspoon fresh dill, minced
- 1/2 teaspoon lemon zest
- Salt and pepper to taste
Instructions
- In a small bowl, assemble the dill sauce and set aside.
- Preheat grill to high.
- Divide salmon into four equal fillets and remove any pin bones.
- Drizzle the flesh side and skin side of salmon fillets with oil. Season with salt and pepper.
- Arrange salmon fillets skin side down on grill grates. Cover and grill for about 6 minutes, until the skin releases from the grates.
- Carefully flip the fillets over and continue cooking for about 2-3 more minutes to get grill marks.
- Remove fillets from the heat when the fish lightens in color and feels firmer to the touch. Arrange the salmon with the skin side down and let rest for five minutes.
- Garnish with lemon wedges and fresh dill.
- Serve with shallot dill sauce.
Nutrition
- Serving Size: 6 ounce salmon, 2 tablespoons shallot dill sauce
[…] love to serve it with salmon (get the recipe here) and roasted asparagus. The combination is beautiful, delicious, and can be on the table in less […]