Grilled Salmon with Lemon Dill Sauce


  • 1 Tbsp olive oil
  • 1 Tbsp chopped fresh dill weed
  • 1 tsp grated lemon peel
  • 3 Tbsp lemon juice
  • 2 Tbsp honey
  • 1/2 tsp garlic-pepper blend
  • 1 tsp minced garlic
  • 1 lb salmon fillet, cut into smaller pieces (~4oz each)

Lemon-Dill Sauce (optional):

  • 1 container (6 oz) Greek Fat Free plain yogurt
  • 1 Tbsp chopped fresh dill weed (or 1 tsp dried dill)
  • 1/2 tsp grated lemon peel
  • 1 Tbsp lemon juice
  • 1/8 tsp pepper


  1. In small bowl, mix all marinade ingredients, except salmon.
  2. Pour marinade into 8-in square (2-quart) glass baking dish, arrange salmon pieces skin side up in single layer, turning them to make sure that they are coated on the sides, too.  I left them skin-side up so the meat could absorb as much marinade as possible.  Cover with plastic wrap and refrigerate 20 minutes.
  3. Heat grill to medium.  Make a “tray” out of aluminum foil that is big enough for all the salmon pieces.  Place salmon skin-side down on the aluminum tray and grill for about 10-15 minutes or until salmon flakes easily with a fork.
  4. When serving, use a metal spatula; the skin will stick to the aluminum foil and the salmon meat will come right off.

This went very well with Citrus Grilled Zucchini.  The sauce is a nice addition, but it was delicious even without the sauce.  So that could be skipped.

Source: Betty Crocker website (


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