Lemon Dill Grilled Salmon with Cucumber Salad is the kind of dish that makes your taste buds do a happy dance. Imagine juicy salmon, perfectly grilled, kissed by zesty lemon and aromatic dill, paired with a refreshing cucumber salad that sings of summer. It’s like a vacation on your plate, minus the sunscreen and awkward tan lines.

Now, picture this: it’s a sunny Saturday afternoon, and you’re hosting friends for a backyard barbecue. The smell of grilling salmon wafts through the air, mingling with laughter and the sound of clinking glasses. Your guests are mesmerized by the vibrant colors and fresh flavors of this delightful dish. Trust me they’ll be begging for seconds and maybe even thirds

I still remember the first time I made this dish for my family. My brother took one bite and said he’d never eat bland fish again now that’s a compliment worth celebrating

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Salmon Fillets: Look for fresh, high-quality fillets wild-caught is my favorite for its rich flavor.
• Lemon Juice: Freshly squeezed lemon juice elevates flavor bottled stuff just doesn’t cut it.
• Dill: Fresh dill gives a burst of herbal brightness dried can work in a pinch but lacks that zing.
• Cucumbers: Choose firm cucumbers they’ll add crunch and freshness to your salad.
• Olive Oil: Use extra virgin olive oil for its rich flavor in both the marinade and salad dressing.
• Garlic Cloves: Fresh garlic enhances flavors minced or crushed works best in this recipe.
• Salt and Pepper: Essential seasonings to enhance all the wonderful flavors in this dish.
• Red Onion: Thinly sliced red onion adds color and a subtle sweetness to the cucumber salad.
• Cherry Tomatoes: Halved cherry tomatoes provide juicy bursts of flavor in the salad.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare the Marinade: In a bowl, mix together olive oil, lemon juice, minced garlic, chopped dill, salt, and pepper until well combined. This marinade will infuse your salmon with incredible flavors.

Marinate the Salmon: Place salmon fillets in a shallow dish and pour the marinade over them. Let them sit for about 30 minutes to absorb all those tasty vibes while you prep your grill.

Heat Up That Grill: Preheat your grill to medium-high heat (about 375°F/190°C). Make sure grates are clean no one likes charred leftovers from last week’s cookout.

Grill the Salmon: Place marinated salmon skin-side down on the grill. Cook for about 6-8 minutes per side or until it flakes easily with a fork. Keep an eye on it nobody wants overcooked fish

Create Your Cucumber Salad: While the salmon grills away, toss together sliced cucumbers, halved cherry tomatoes, thinly sliced red onion, and more chopped dill in a bowl. Drizzle with olive oil and season with salt and pepper.

Serve It Up: Once the salmon is perfectly grilled, plate it alongside your vibrant cucumber salad. Garnish with additional lemon slices if you’re feeling fancy because who doesn’t love an Instagram-worthy meal?

Congratulations You’ve just created Lemon Dill Grilled Salmon with Cucumber Salad that will surely impress anyone lucky enough to join you at dinner tonight Enjoy every bite while you bask in your culinary glory

Perfecting the Cooking Process

Start by marinating the salmon in lemon and dill while prepping the cucumber salad. This ensures maximum flavor infusion and time efficiency.

Add Your Touch

Consider swapping fresh dill with parsley or adding avocado to your cucumber salad for extra creaminess. Personalize it according to your taste preferences

Storing & Reheating

Store leftover salmon in an airtight container in the fridge for up to three days. Reheat gently in the oven to avoid drying it out.

Sharing this recipe for Lemon Dill Grilled Salmon always brings back memories of summer barbecues at my parents’ house, where laughter mingled with delicious aromas wafting through the air.

FAQ

What can I serve with Lemon Dill Grilled Salmon?

Pair it with quinoa or roasted vegetables for a balanced meal.

Can I use frozen salmon for this recipe?

Yes, just ensure it’s fully thawed before marinating and grilling.

How do I know when the salmon is done cooking?

Salmon is perfectly cooked when it flakes easily with a fork and is opaque throughout.

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Lemon Dill Grilled Salmon with Cucumber Salad

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• Author: Ann Foster
• Total Time: 26 minutes
• Yield: Serves 4

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Description

Lemon Dill Grilled Salmon with Cucumber Salad is a delightful summer dish bursting with fresh flavors. This recipe features juicy, perfectly grilled salmon marinated in zesty lemon and aromatic dill, served alongside a refreshing cucumber salad that adds a satisfying crunch. Ideal for any occasion, this dish not only tantalizes your taste buds but also makes for a stunning presentation, ensuring your meal is both delicious and visually appealing.

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Ingredients

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• 4 salmon fillets (about 6 oz each)
• 1/4 cup fresh lemon juice
• 1/4 cup fresh dill, chopped
• 2 medium cucumbers, sliced
• 1/4 cup extra virgin olive oil
• 3 garlic cloves, minced
• Salt and pepper to taste
• 1/2 red onion, thinly sliced
• 1 cup cherry tomatoes, halved

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Instructions

1. In a bowl, whisk together olive oil, lemon juice, minced garlic, chopped dill, salt, and pepper to create the marinade.
2. Place salmon fillets in a shallow dish and pour the marinade over them. Let sit for 30 minutes.
3. Preheat the grill to medium-high heat (375°F/190°C).
4. Grill the salmon skin-side down for 6-8 minutes per side until it flakes easily with a fork.
5. While the salmon is grilling, combine sliced cucumbers, cherry tomatoes, red onion, and additional dill in a bowl. Drizzle with olive oil and season with salt and pepper.
6. Serve the grilled salmon alongside the cucumber salad with extra lemon slices if desired.

• Prep Time: 10 minutes
• Cook Time: 16 minutes
• Category: Main
• Method: Grilling
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 380
• Sugar: 3g
• Sodium: 150mg
• Fat: 22g
• Saturated Fat: 3g
• Unsaturated Fat: 17g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 3g
• Protein: 34g
• Cholesterol: 80mg