Description
A quick, heart-healthy, and low-carb grilled salmon dish topped with a cool, creamy cucumber dill sauce. This recipe is designed to be blood-sugar-friendly while delivering restaurant-quality flavor in just 20 minutes.
Ingredients
Scale
- 4 salmon fillets (about 6 ounces each, wild-caught preferred)
- 2 tablespoons extra virgin olive oil
- 1 medium lemon (zest and juice)
- 2 cloves garlic, minced
- 1 teaspoon dried dill (or 1 tablespoon fresh dill)
- Sea salt and black pepper to taste
- 1 cup plain Greek yogurt (full-fat or 2%)
- 1 medium English cucumber, peeled and diced
- 1 tablespoon lemon juice
- 1 tablespoon minced shallot or red onion
- 1 teaspoon white wine vinegar
- Pinch of cayenne pepper (optional)
Instructions
- In a small bowl, combine Greek yogurt, diced cucumber, minced shallot, 1 tablespoon lemon juice, white wine vinegar, dried dill, and a pinch of salt. Stir well, taste, and adjust seasoning if needed. Cover and refrigerate to let flavors meld.
- Pat salmon fillets dry with paper towels. In a separate small bowl, whisk together olive oil, minced garlic, lemon zest, salt, and pepper. Brush this mixture generously over both sides of the salmon fillets. Let sit at room temperature for 10 minutes.
- Preheat grill to medium-high heat (approx. 400°F). Clean grates thoroughly and oil them lightly with a paper towel dipped in oil to prevent sticking.
- Place salmon fillets skin-side down on the grill (or in a grill basket). Close the lid and do not touch for 4 minutes to allow a crust to form.
- Check if the salmon releases easily from the grate. If so, flip carefully. Cook for another 4-6 minutes until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (or 125-130°F for medium-rare).
- Transfer salmon to plates. Spoon a generous amount of the chilled cucumber dill sauce over the top. Garnish with fresh dill or a lemon wedge and serve immediately.
Notes
For the best sauce texture, salt the diced cucumber and let it sit for 10 minutes, then squeeze out excess liquid with a paper towel before mixing. Do not overcook the salmon; it continues to cook after being removed from the heat. The sauce can be made ahead and stored in the fridge for up to 2 days. Leftover salmon is best eaten cold or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 fillet with ¼ cup
- Calories: 320
- Sugar: 3
- Sodium: 280
- Fat: 18
- Saturated Fat: 4
- Carbohydrates: 6
- Fiber: 1
- Protein: 34
Keywords: diabetic-friendly, grilled salmon, cucumber dill sauce, low carb, healthy dinner, omega-3, heart-healthy, quick meals, gluten-free, dairy-free option