Sunday, January 5, 2014

Grilled Salmon with Creamy Dill Sauce

This has got to be one of the simplest, quickest, fine-restaurant-worthy salmon recipes I have made in a long time.  It didn't hurt that I got lucky enough to pick up an incredibly fresh and lovely salmon filet at Publix.  Regardless, this sauce is simply wonderful.

This recipe says it serves four 6-8 oz servings.  We generally eat a four ounce portion each.  So for us, I would only make a quarter of the sauce recipe.  So if you have some fresh dill on hand and have a bit left over, try this wonderful sauce.  And don't leave out the lemon zest!


4 (6-8 oz) filets, skinless and boneless
2 Tbsp butter, softened
1 tsp lemon-pepper seasoning
Salt, to taste

Dill Sauce:
1/3 cup sour cream
1/3 cup mayo
1 Tbsp shallot, finely minced
1/2 tsp lemon zest
1/2 a lemon, juiced
2 tsp fresh dill, chopped
1/4 tsp sugar
1/4 tsp garlic powder
S&P, to taste

Fresh dill sprigs, optional
Lemon slices, optional

Preheat a barbecue or indoor grill to high.  If using a barbecue grill, place a grill pan or basket on the grill and allow it to heat up as well.

Whisk together the sauce ingredients in a small bowl and set aside.

Spread butter on the belly-side of each filet, but season both sides with salt and lemon-pepper.  Cook the filets 4-5 minutes on each side or until your desired doneness.

Remove the salmon from the grill and place it on a platter.  Top each filet with a dollop of dill sauce.  Garnish with fresh dill sprigs and lemon slices, if desired.

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