Grilled Salmon with Lemon Dill Butter

Why You’ll Love This Recipe

This dish combines the smoky, charred flavor of grilled salmon with the brightness of lemon and dill, plus a silky white sauce for extra indulgence. It’s a versatile recipe that works beautifully for weeknight dinners or special occasions, and it’s quick enough to prepare in under 30 minutes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the grilled salmon:
salmon fillets
olive oil
salt and black pepper
lemon wedges

For the lemon dill butter:
unsalted butter
fresh dill (or dried)
lemon zest
lemon juice
salt

For the creamy white sauce:
butter
garlic, minced
all-purpose flour
milk or half-and-half
Parmesan cheese, grated
salt and pepper
optional: nutmeg or lemon zest

Directions

1. Preheat grill or grill pan to medium-high heat.
2. Brush salmon fillets with olive oil and season with salt and black pepper.
3. Grill salmon skin-side down first for 4–5 minutes, then flip and cook another 3–4 minutes until opaque and flaky.
4. While salmon cooks, make the lemon dill butter: in a small bowl, combine softened butter, dill, lemon zest, lemon juice, and a pinch of salt. Mix until smooth.
5. For the creamy white sauce, melt butter in a small saucepan. Add garlic and cook until fragrant. Stir in flour and cook for 1 minute.
6. Gradually whisk in milk until smooth and thickened. Add Parmesan cheese, stirring until melted. Season with salt, pepper, and optional nutmeg or lemon zest.
7. Serve salmon topped with a pat of lemon dill butter and drizzle of creamy sauce. Garnish with lemon wedges.

Servings and timing

Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

• Herb butter twist: Swap dill for parsley, basil, or tarragon.
• Citrus boost: Add orange or lime zest to the butter for a unique flavor.
• Lighter version: Skip the creamy sauce and serve with just the lemon dill butter.
• Pan-seared option: Cook the salmon in a hot skillet if you don’t have a grill.
• Spicy touch: Add a pinch of red pepper flakes to the sauce for heat.

Storage/Reheating

Refrigerate leftover salmon in an airtight container for up to 2 days. To reheat, place in a covered dish in a 300°F oven until warmed through, or enjoy cold over salads. Store leftover sauce separately in the refrigerator and reheat gently on the stove with a splash of milk if needed.

FAQs

1. Can I make the lemon dill butter ahead of time?

Yes, prepare it in advance and refrigerate for up to 5 days or freeze for longer storage.

2. Do I need to keep the salmon skin on?

It’s optional the skin adds flavor and helps prevent sticking, but skinless fillets work too.

3. Can I bake the salmon instead of grilling?

Yes, bake at 400°F for 12–15 minutes until the salmon flakes easily.

4. What other fish can I use?

Trout, halibut, or cod are excellent alternatives.

5. Can I make the creamy sauce lighter?

Yes, use low-fat milk and reduce butter for a lighter version.

6. How do I know when salmon is done?

The flesh should be opaque and flake easily with a fork. Internal temperature should reach 145°F.

7. Can I freeze the sauce?

It’s best enjoyed fresh, but you can freeze it. Reheat gently and whisk to restore texture.

8. Can I grill salmon on foil?

Yes, grilling on foil prevents sticking and makes cleanup easier.

9. What sides pair best with this dish?

Roasted vegetables, rice, mashed potatoes, or a fresh green salad complement it well.

10. Can I use dried dill instead of fresh?

Yes, use about one-third the amount of dried dill in place of fresh.

Conclusion

Grilled Salmon with Lemon Dill Butter is a flavorful, elegant dish that’s easy to prepare at home. With a balance of smoky grilled fish, zesty herb butter, and creamy garlic-Parmesan sauce, it’s versatile enough for both weeknight meals and special gatherings. Serve with simple sides and enjoy a restaurant-worthy experience at your own table.

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