Print

3K
Save

406
Pinterest

637
Email

228
Facebook

271

Grilled Salmon with Lemon Dill Sauce

Prep 20 min
Total 20 min
Servings 4

Looking for a great way to serve salmon? Lemon and dill are a great pair in the marinade and in the creamy yogurt sauce. MORE+ LESS-

By Betty Crocker Kitchens

September 17, 2013

Ingredients

Marinade

tablespoon canola or olive oil

tablespoon chopped fresh dill weed

teaspoon grated lemon peel

tablespoons lemon juice

tablespoons honey

1/2

teaspoon garlic-pepper blend

lb salmon fillets, cut into 4 pieces (4 oz each)

Lemon-Dill Sauce

container (6 oz) Greek Fat Free plain yogurt

tablespoon chopped fresh dill weed or 1 teaspoon dried dill

1/2

teaspoon grated lemon peel

tablespoon lemon juice

1/8

teaspoon pepper

Steps

Hide Images

1

Heat gas or charcoal grill. In small bowl, mix all marinade ingredients except salmon.
2

In 8-inch square (2-quart) glass baking dish, arrange salmon pieces skin side up in single layer. Pour marinade over salmon; turn to coat. Cover with plastic wrap; refrigerate 20 minutes.
3

Heat gas or charcoal grill. Brush grill rack with oil. Remove salmon from marinade; discard marinade. Place skin side down on grill over medium heat. Cover grill; cook 10 to 15 minutes or until salmon flakes easily with fork.
4

Meanwhile, in small bowl, mix sauce ingredients. Serve with salmon.

Expert Tips

To broil salmon, place skin side down on sprayed rack in broiler pan; broil with top 4 to 6 inches from heat using times above as a guide, brushing with marinade during last 8 minutes of cooking time.
You can substitute lime peel and juice for the lemon in the sauce and marinade for a refreshing lime flavor.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 250
Calories from Fat: 90

% Daily Value

Total Fat: 10g; 15%
Saturated Fat 2g 10% Trans Fat 0g
Cholesterol: 75mg; 26%
Sodium: 140mg; 6%
Potassium: 670mg; 19%
Total Carbohydrate: 12g; 4%
Dietary Fiber 0g 0% Sugars 11g
Protein: 27g

% Daily Value*:

Vitamin A: 6%; 6%
Vitamin C: 8%; 8%
Calcium: 10%; 10%
Iron: 4%; 4%

Exchanges:

1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;