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Creamy Herb Grilled Salmon

 Creamy Herb Grilled Salmon
I have a huge herb garden and love using herbs in almost everything I cook. Living in the Pacific Northwest, we eat a lot of wild-caught salmon, so I use fresh herbs in this moist and delicious grilled recipe. On cooler days, bake it instead. —Michelle Glassmeyer Wunsch, Bothell, WA
4 ServingsPrep/Total Time: 30 min.


  • 1/2 cup sour cream
  • 1/4 cup minced fresh chives
  • 1/4 cup snipped fresh dill
  • 1/4 cup ranch salad dressing
  • 3 tablespoons minced fresh parsley
  • 1 garlic clove, minced
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon pepper
  • 1 salmon fillet (1 pound)
  • 1 teaspoon olive oil


  • In a small bowl, mix the first eight ingredients. Brush skin side of
  • salmon with oil.
  • Moisten a paper towel with cooking oil; using long-handled tongs, rub
  • on grill rack to coat lightly. Place salmon on grill rack, skin side
  • down; spread sour cream mixture over fish. Grill, covered, over
  • medium heat 12-14 minutes or until salmon flakes easily with a fork.
  • Yield: 4 servings.
Nutritional Facts: 3 ounces cooked salmon equals 325 calories, 25 g fat (7 g saturated fat), 79 mg cholesterol, 379 mg sodium, 3 g carbohydrate, trace fiber, 20 g protein.

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Creamy Herb Grilled Salmon (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.