Chef's Tip
For perfectly grilled salmon that doesn't stick to the grill, start with a very clean, well-oiled grill grate. Then place the salmon skin-side down first and don't try to flip it until it naturally releases from the grate. This usually takes about 4-5 minutes, and the skin will become crispy while protecting the delicate flesh.
Instructions
- Make the dill sauce: In a medium bowl, combine yogurt, sour cream, 1/4 cup dill, garlic, 1 tablespoon lemon juice, lemon zest, Dijon mustard, capers, and 1 tablespoon olive oil. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Refrigerate for at least 30 minutes to allow flavors to meld.
- Prepare cucumber salad: In a medium bowl, combine cucumber, red onion, 2 tablespoons dill, white wine vinegar, 1 tablespoon olive oil, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss well and refrigerate for at least 30 minutes, tossing occasionally.
- Cook potatoes: Place potatoes in a pot of salted water. Bring to a boil and cook until tender, about 12-15 minutes. Drain and toss with 1 tablespoon olive oil, chives, and a pinch of salt and pepper. Keep warm.
- Prepare the salmon: Pat fillets dry with paper towels. Brush with remaining olive oil and season with remaining salt and pepper.
- Preheat grill to medium-high heat (about 400°F/205°C). Clean and oil grates well.
- Place salmon skin-side down on the grill. Cook without moving for 4-5 minutes until skin is crisp and releases easily from the grill.
- Carefully flip and cook for another 2-3 minutes for medium doneness. The salmon should be just slightly translucent in the center.
- Remove from grill and let rest for 2 minutes. The salmon will continue to cook slightly while resting.
Plating
Place a salmon fillet skin-side up on each plate. Arrange a portion of baby potatoes and cucumber salad alongside. Spoon dill sauce over part of the salmon or in a pool next to it. Garnish with remaining fresh dill, chives, and a lemon wedge.
Storage & Reheating
Leftover salmon can be refrigerated for up to 2 days. Serve cold in salads or flaked into pasta. The dill sauce will keep for up to 3 days in the refrigerator. Cucumber salad is best consumed within 24 hours as it will continue to release water and become less crisp over time.
About This Recipe
Drawing from Nordic and Central European culinary traditions, this dish celebrates the natural flavor of salmon with the classic pairing of dill and cucumber. The simple grilling method allows the quality of the fish to shine, while the tangy sauce and crisp salad provide refreshing counterpoints. This balanced approach to seafood preparation exemplifies the clean, bright flavors that characterize coastal European cooking.