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Grilled Atlantic Salmon with Dill Cream Sauce inspired by The Barnacle
Inspired by The Barnacle

Grilled Atlantic Salmon with Dill Cream Sauce

Main Course
This seafood main course features a perfectly grilled salmon fillet with a creamy dill sauce. The preparation method preserves the fish's natural moisture while creating appealing grill marks. Served with a bright, herb-infused sauce, this dish balances rich salmon with fresh flavors for an elegant yet approachable meal.
Prep Time 20 mins
Cook Time 15 mins
Inactive Time 30 mins
Total Time 65 mins
Servings 4

Ingredients

  • 4 pieces Atlantic salmon fillets (6 oz each, skin-on)
  • 2 tbsp Olive oil (Plus more for grill)
  • 1 tsp Kosher salt
  • 1/2 tsp Black pepper (Freshly ground)
  • 1 whole Lemon (Half zested and juiced, half cut into wedges for serving)
  • 1/4 cup Fresh dill (Chopped, divided)
  • 1/2 tsp Garlic powder
  • 1 cup Heavy cream
  • 1/4 cup Sour cream
  • 1 tbsp Dijon mustard
  • 1 small Shallot (Finely minced)
  • 2 tbsp Unsalted butter
  • 2 tbsp White wine (Dry, such as Sauvignon Blanc)
  • 2 tbsp Fresh chives (Chopped, for garnish)
  • 4 cups Rice pilaf (For serving)
  • 1 lb Asparagus or seasonal vegetables (Trimmed, for serving)

Tools You'll Need

  • Grill or grill pan
  • Small saucepan
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Microplane or zester
  • Pastry brush for oil
  • Spatula
  • Paper towels

Chef's Tip

When grilling salmon, start with the skin side down and leave it undisturbed for at least 4 minutes to prevent sticking. A well-oiled, clean grill grate is essential for easy flipping and perfect grill marks.

Instructions

  1. Pat salmon fillets dry with paper towels. Brush with 1 tablespoon olive oil.
  2. In a small bowl, mix together salt, pepper, lemon zest, half the dill, and garlic powder. Rub this mixture evenly over the salmon fillets.
  3. Let salmon sit at room temperature for 15-30 minutes to allow seasoning to penetrate.
  4. Meanwhile, prepare the dill cream sauce. In a small saucepan over medium heat, melt butter. Add shallots and cook until softened, about 2-3 minutes.
  5. Add white wine and simmer until reduced by half, about 2 minutes.
  6. Lower heat and stir in heavy cream, sour cream, Dijon mustard, lemon juice, and remaining dill. Simmer gently for 5 minutes until slightly thickened. Season with salt and pepper to taste. Keep warm.
  7. Preheat grill to medium-high heat (about 400°F). Clean grates thoroughly and oil them well to prevent sticking.
  8. Place salmon fillets skin-side down on the grill. Cook undisturbed for 4-5 minutes until the skin is crisp and the salmon releases easily.
  9. Carefully flip fillets and cook for an additional 2-3 minutes for medium doneness (adjust time depending on thickness and desired doneness).
  10. Transfer salmon to a plate and let rest for 2 minutes.
  11. Serve salmon with warm dill cream sauce, rice pilaf, and vegetables. Garnish with chopped chives and lemon wedges.

Plating

Place a portion of rice pilaf slightly off-center on each plate. Lean the salmon fillet against the rice, skin-side down if crispy, or remove skin if preferred. Arrange asparagus or seasonal vegetables alongside. Spoon dill cream sauce over and around the salmon. Garnish with fresh chives and a lemon wedge on the side.

Storage & Reheating

Leftover salmon can be stored in an airtight container in the refrigerator for up to 2 days. The sauce can be refrigerated separately for up to 3 days. Enjoy cold salmon with the sauce, or gently reheat in a 275°F oven just until warmed through to avoid drying out. Alternatively, flake leftover salmon for use in salads or pasta dishes.

About This Recipe

This grilled salmon dish draws inspiration from The Barnacle's seafood expertise. The technique of properly grilling salmon while maintaining its moisture is essential to seafood cooking. This home version adapts restaurant methods to create a perfectly cooked fillet complemented by a creamy, herb-forward sauce that enhances the natural flavor of the fish.

How did it turn out?

We'd love to hear about your experience making this recipe!