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Creamy Herb Grilled Salmon Recipe

Creamy Herb Grilled Salmon Recipe

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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings


  • 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


  • 1. In a small bowl, mix the first eight ingredients. Brush skin side of salmon with oil.
  • 2. Place salmon on a greased 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.

Reviews for Creamy Herb Grilled Salmon

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Reviewed Aug. 26, 2015

"I broiled this, ended up burning it and it was still amazing."

Reviewed Aug. 28, 2014

"This recipe is outstanding. I have made it several times now using my own fresh herbs. I love it so much that I have started additional pots of herbs and plan to freeze them so I can have this awesome salmon recipe all winter long."

Reviewed Jul. 13, 2014


Reviewed Feb. 25, 2014

"I have been looking for a salmon recipe for the grill. This one is perfect! I did put the salmon in tinfoil, covered with the sauce, and also topped it with thinly sliced onions. Outstanding!"

Reviewed Sep. 22, 2013

"Loved the herbed sauce! We cooked the salmon on a cedar plank with the sauce on top. Want to try the sauce with other types of fish! I will make this again..and again!"

Reviewed Aug. 11, 2013

"Excellent sauce. While I'm not a huge fan of Salmon, this sauce was a great accent that made me a fan of this type of fish."

Reviewed May. 30, 2013

"Outstanding flavor. I didn't have the fresh versions of chives, dill or parsley so I used the dried, letting them soften for a while in the sour cream. And, not having a grill, I did them under the broiler in my oven, and the fish was wonderful. I usually make my own tartar sauce, so this was a nice alternative, and one that I will use again."

Reviewed May. 21, 2013

"This was really good and easy. Since I have to keep the sodium down, I used a little less Ranch dressing and a little more sour cream (just used a 3/4 cup measuring cup and put sour cream in first and finished off with the Ranch). I did not add salt but I did use more dill and chives. Really liked this because there is NO low sodium tartar except what I make myself and this made up for that."

Reviewed May. 20, 2013

"I will make this my new "regular"!! The sauce is like built-in tartar sauce. I use dried herbs, and let them marinate in the dressing at least 30 minutes. I also like to do the foil packet method of grilling (or baking). The salmon steams in its own juices, and is creamy/delicious!! Try it!!"

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.