Summer Grilled Salmon with Dill Sauce Seafood Recipe

There’s something magical about the smell of fresh salmon sizzling on the grill while a light breeze carries the scent of herbs and citrus through your backyard. This Summer Grilled Salmon with Dill Sauce is everything a warm-weather meal should be—light, flavorful, and ready in no time.

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I first made this dish on a spontaneous summer evening with friends gathered around our patio table. What started as a quick experiment with leftover salmon and garden-fresh dill turned into a staple for every outdoor dinner since. It’s elegant enough to serve guests, yet simple enough for a weeknight meal.

The creamy dill sauce adds a cool, tangy finish to the smoky richness of the grilled salmon. Whether you're grilling for a crowd or whipping up something quick for yourself, this recipe hits all the right notes.

Let’s dive into what makes this dish a summer favorite.

Why You’ll Love This Summer Grilled Salmon with Dill Sauce

If you’re searching for the ultimate summer seafood recipe, look no further. This grilled salmon is bursting with flavor and pairs perfectly with fresh salads, grilled veggies, or even a cold pasta side.

First and foremost, it’s fast and easy. From prep to plate, you’re looking at just 30 minutes. That means more time relaxing and less time in the kitchen—always a win during summer.

It’s also surprisingly healthy. Salmon is rich in omega-3 fatty acids and protein, while the dill sauce uses Greek yogurt for a light yet creamy finish. You get all the indulgence without the guilt.

Budget-wise, it’s very doable. You don’t need fancy ingredients—just a few pantry staples and fresh herbs. You can even use frozen salmon fillets if that’s what you have on hand.

And perhaps best of all, it’s endlessly versatile. You can serve this salmon warm off the grill or chilled the next day over a salad. The dill sauce also doubles beautifully as a dip or sandwich spread.

If you're new to grilling fish, don't worry—I'll walk you through each step for foolproof results.

Ingredients Notes

The beauty of this dish lies in how each simple ingredient shines. From the fish to the herbs, everything has a purpose—and when it all comes together, the flavor is unforgettable.

Salmon is the star, of course. I recommend using skin-on fillets, about 6 oz each. The skin helps protect the delicate flesh on the grill, and it crisps up beautifully. Wild-caught is always best for flavor and sustainability, but farm-raised will work just fine.

For the dill sauce, fresh dill is a must. Dried dill simply can’t replicate the bright, slightly grassy punch of the fresh version. It pairs perfectly with the richness of the fish and adds a refreshing contrast.

The base of the sauce is Greek yogurt, which makes it thick, tangy, and protein-packed. I prefer full-fat yogurt for the creamiest texture, but low-fat options work well too. A touch of mayonnaise adds richness without overpowering the freshness.

Lemon juice and garlic tie the whole sauce together. The acidity from the lemon cuts through the richness of the salmon, while garlic adds just the right amount of bite.

As for equipment, you’ll need a grill (gas or charcoal), a fish spatula, and either aluminum foil or a grill-safe pan if you're nervous about sticking. A small mixing bowl and whisk are all you need for the sauce.

How To Make This Summer Grilled Salmon with Dill Sauce

Grilling salmon might sound intimidating, but it’s actually one of the easiest and most rewarding ways to prepare it. This recipe keeps things simple while delivering maximum flavor.

Start by making the dill sauce so it has time to chill. In a small bowl, combine Greek yogurt, mayonnaise, freshly chopped dill, lemon juice, grated garlic, and a pinch of salt and pepper. Whisk until smooth, then cover and refrigerate. The longer it sits, the better it tastes.

While the sauce chills, preheat your grill to medium-high heat. Clean and oil the grates to prevent sticking. If you’re worried about the fish falling apart, you can place it skin-side down on a piece of lightly oiled foil or use a fish grilling basket.

Pat your salmon fillets dry with paper towels, then season with olive oil, salt, pepper, and a light sprinkle of paprika or lemon zest if you like a citrusy kick. Place the fillets skin-side down on the grill.

Let the salmon cook undisturbed for 4-5 minutes. You’ll know it’s ready to flip when the flesh turns opaque about halfway up the side. Gently flip with a fish spatula and cook another 2-3 minutes until it flakes easily with a fork.

Once grilled, let the salmon rest for a minute or two, then serve with a generous spoonful of the chilled dill sauce. The contrast between the hot, smoky fish and the cool, herby sauce is what makes this dish shine.

From start to finish, you’re looking at just about 25–30 minutes total. Quick enough for a weekday, impressive enough for a dinner party.

Storage Options

If you have leftovers, you’re in luck—this dish stores beautifully and even tastes great cold.

Store leftover salmon in an airtight container in the fridge for up to 3 days. You can enjoy it cold over a salad or gently reheat it for a quick lunch.

The dill sauce will keep for up to 5 days in a sealed container. Give it a quick stir before serving, as the ingredients may separate slightly over time.

To reheat the salmon, use a low oven (around 275°F) for 10–12 minutes or until just warmed through. Avoid the microwave if possible—it tends to dry out the fish.

You can also freeze cooked salmon (without sauce) for up to 2 months. Wrap it tightly in plastic wrap and place in a freezer-safe bag. Thaw overnight in the fridge before reheating.

Variations and Substitutions

This recipe is endlessly customizable, making it easy to tailor to your tastes or what's in your fridge.

For a spicier version, add a pinch of cayenne or a dash of hot sauce to the dill sauce. It creates a zesty contrast to the creamy base and plays well with the smokiness of the salmon.

If you’re not a fan of dill, substitute with fresh basil or parsley for a more Italian-style herb sauce. You can also add a spoonful of pesto for a rich, nutty twist.

Want to skip dairy? Swap the yogurt and mayo for dairy-free alternatives like cashew cream or a vegan yogurt base. The sauce will still be deliciously tangy and creamy.

No grill? No problem. You can easily make this in the oven. Just place the seasoned salmon on a baking sheet and roast at 400°F for 12–15 minutes.

You can even turn this into a full meal by serving the salmon over a bed of lemony orzo, couscous, or a fresh summer salad. The sauce doubles as a great dressing for grains and greens alike.

Don’t be afraid to make it your own—this dish is as flexible as it is flavorful. Whether you're feeding a crowd or meal prepping for the week, it adapts beautifully to your needs.

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