| Level: | Easy |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 4 Servings |
Ingredients
- 1 pound fresh salmon filet
- 2 teaspoons olive oil
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- ½ cup Daisy Brand Light Sour Cream
- 1 teaspoon dried dill weed
- 1 teaspoon fresh grated lemon zest
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon capers, drained
- 1 garlic clove, minced
Instructions
- 1.Spray a grill grate with cooking spray or brush with oil.
- 2.Heat a gas or charcoal grill.
- 3.Brush the top of the salmon with the olive oil; sprinkle with the salt and pepper.
- 4.Grill over medium heat, skin side up, for 3 minutes.
- 5.Using a broad spatula, turn the fish over; grill for 5 to 7 minutes or until the salmon flakes easily with a fork.
- 6.Meanwhile, in a medium bowl, mix all of the remaining ingredients. Serve the sauce over salmon.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 305 |
| Total Fat | 21 g |
| Saturated Fat | 6 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 0 g |
| Sugar | 2 g |
| Protein | 24 g |
| Cholesterol | 72 mg |
| Sodium | 274 mg |
Reviews
The lemon dill sauce was excellent with the salmon. Husband loved it, as well as I did.
Absolutely delicious! The sauce is wonderful, and the salmon always comes out perfectly.
Excellent recipe! Loved the dill sauce and the Salmon was so tender and delicious!
My husband and I love the dill sauce!!! Thanks Ina!
Easy and delish!
What was great is that I had everything to make the sauce.
I would not call it light, yet it was nice on a frozen fillet of sockeye.
Added a few more capers. I know, I know, but I love them.
Excellent midweek meal with a artichoke.
The dill sauce is amazing along with the salmon. Delish!