Lemon Dill Grilled Salmon with Cucumber Salad

The sun kissed my face as I took a bite of my Lemon Dill Grilled Salmon with Cucumber Salad. The juicy, flaky salmon paired beautifully with the refreshing crunch of cucumber, and I instantly felt transported to a sunny summer picnic. Each bite was a delightful explosion of flavors that danced on my palate, reminding me that life’s simple pleasures often come from the kitchen.

As I sat down for dinner with my family, laughter filled the air, and compliments flowed like the lemonade we sipped. This dish has become a staple during our summer gatherings, evoking memories of laughter, stories shared around the grill, and the sweet aroma of lemon wafting through the warm evening breeze.

I remember one family barbecue vividly—my cousin claimed he could out-grill anyone until he tasted this salmon and admitted defeat with a laugh.

Essential Ingredients

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

• Salmon Fillets: Choose fresh, vibrant fillets for optimal taste; wild-caught is often best for flavor.
• Lemon Juice: Freshly squeezed lemon juice brightens the flavor; avoid bottled versions if possible.
• Dill: Fresh dill adds an aromatic punch; it’s worth seeking out over dried for this recipe.
• Olive Oil: Use high-quality extra virgin olive oil for its rich flavor in both marinade and dressing.
• Cucumbers: Select firm cucumbers; they provide a satisfying crunch that complements grilled salmon perfectly.
• Red Onion: Thinly sliced red onion adds sweetness and color to your salad; soak them in cold water to mellow their bite.
• Salt & Pepper: Essential seasonings that enhance all other flavors; use them generously.
• Fresh Garlic (Optional): Minced garlic can elevate your marinade’s depth; use sparingly if you’re not a garlic lover.

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

Let’s Make it Together

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Total Time: 25 minutes

Prepare Your Marinade: In a mixing bowl, combine olive oil, lemon juice, chopped fresh dill, minced garlic (if using), salt, and pepper. Whisk until mixed well—this fragrant mixture will be your salmon’s best friend.

Marinate the Salmon: Place your salmon fillets in a shallow dish or resealable bag. Pour half of the marinade over them and let it sit for at least 15 minutes. This infuses flavor while you prepare your salad.

Create Your Cucumber Salad: In another bowl, toss together sliced cucumbers and red onions. Drizzle with remaining marinade; mix gently to combine all those fresh flavors. Let it rest while you grill.

Grill the Salmon: Preheat your grill to medium-high heat. Lightly oil the grates to prevent sticking. Grill the marinated salmon fillets skin-side down for about 4-5 minutes until they release easily from the grill.

Check for Doneness and Serve Up : Flip the fillets carefully and cook for another 3-4 minutes until they are opaque and flake easily with a fork. Serve alongside your refreshing cucumber salad and bask in compliments

Enjoy Lemon Dill Grilled Salmon with Cucumber Salad as a part of your next outdoor gathering or cozy dinner at home—it’s sure to impress

Perfecting the Cooking Process

Begin by marinating the salmon while prepping the cucumber salad. Grill the salmon for about 6-8 minutes per side over medium heat for ideal doneness.

Add Your Touch

Feel free to swap dill with fresh parsley or add avocado to your salad for extra creaminess. Personalize this dish to suit your taste buds

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently in the oven at 350°F to preserve moisture.

Cooking this dish always reminds me of hosting summer BBQs where friends raved about my salmon. Their smiles were genuine proof that good food brings people together

FAQ

Can I use frozen salmon for Lemon Dill Grilled Salmon with Cucumber Salad?

Frozen salmon can work, but fresh offers better flavor and texture.

What can I substitute if I don’t have dill?

Parsley or tarragon can be great alternatives for dill in this recipe.

How do I know when the salmon is fully cooked?

Salmon should flake easily with a fork and reach an internal temperature of 145°F.

Print

Lemon Dill Grilled Salmon with Cucumber Salad

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Lemon Dill Grilled Salmon with Cucumber Salad is a vibrant and refreshing dish perfect for summer gatherings. Juicy grilled salmon, marinated in zesty lemon and aromatic dill, pairs flawlessly with a crunchy cucumber salad. This easy-to-make recipe not only delivers bold flavors but also presents beautifully on any table, making it ideal for both casual dinners and elegant events. Enjoy the delightful combination of textures and tastes that will impress your family and friends!

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: Serves 4
• Category: Main
• Method: Grilling
• Cuisine: American

Ingredients

Scale 1x2x3x

• 4 salmon fillets (6 oz each)
• 2 tbsp freshly squeezed lemon juice
• 2 tbsp fresh dill, chopped
• 3 tbsp extra virgin olive oil
• 2 cups firm cucumbers, sliced
• 1 small red onion, thinly sliced
• Salt & pepper to taste
• 1 clove garlic, minced (optional)

Instructions

1. In a bowl, whisk together olive oil, lemon juice, dill, garlic (if using), salt, and pepper to create the marinade.
2. Place salmon fillets in a shallow dish or resealable bag; pour half of the marinade over them. Let marinate for at least 15 minutes.
3. Meanwhile, combine sliced cucumbers and red onions in another bowl; drizzle with remaining marinade and toss gently.
4. Preheat grill to medium-high heat; oil grates lightly. Grill salmon skin-side down for about 4-5 minutes until it releases easily.
5. Flip carefully and cook an additional 3-4 minutes until opaque and flaky. Serve with cucumber salad.

Nutrition

• Serving Size: 1 fillet (170g)
• Calories: 365
• Sugar: 2g
• Sodium: 150mg
• Fat: 20g
• Saturated Fat: 3g
• Unsaturated Fat: 17g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 2g
• Protein: 34g
• Cholesterol: 85mg

Keywords: - Swap dill with parsley or tarragon for different flavor profiles. - Add avocado slices to the cucumber salad for creaminess. - Store leftovers in an airtight container in the fridge for up to three days.