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Lemony Grilled Salmon Fillets with Dill Sauce

 Lemony Grilled Salmon Fillets with Dill Sauce
Grilled lemons add a smoky tartness to a butter sauce made to enjoy with grilled salmon. A touch of dill adds a fresh, clean finish. —April Lane, Greeneville, Tennessee
4 ServingsPrep/Total Time: 30 min.


  • 2 medium lemons
  • 4 salmon fillets (6 ounces each)
  • 1-1/2 teaspoons cornstarch
  • 1/2 cup water
  • 1/3 cup lemon juice
  • 4 teaspoons butter
  • 3 lemon slices, quartered
  • 1 tablespoon snipped fresh dill
  • 1/4 teaspoon salt
  • 1/8 teaspoon dried chervil
  • Dash cayenne pepper


  • Trim both ends from each lemon; cut lemons into thick slices. Moisten
  • a paper towel with cooking oil; using long-handled tongs, lightly
  • coat the grill rack. Grill salmon and lemon slices, covered, over
  • high heat or broil 3-4 in. from the heat for 3-5 minutes on each
  • side or until the fish flakes easily with a fork and lemons are
  • lightly browned.
  • For sauce, in a small saucepan, combine the cornstarch, water and
  • lemon juice; add butter. Cook and stir over over medium heat until
  • thickened and bubbly. Remove from the heat; stir in quartered lemon

2 of 2

Lemony Grilled Salmon Fillets with Dill Sauce (continued)

Directions (continued)

  • slices and seasonings. Serve with salmon and grilled lemon slices.
  • Yield: 4 servings (3/4 cup sauce).
Nutritional Facts: 1 salmon fillet with 3 tablespoons sauce equals 320 calories, 20 g fat (6 g saturated fat), 97 mg cholesterol, 266 mg sodium, 6 g carbohydrate, 1 g fiber, 29 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.