A butter sauce made to go with grilled fish has lemons that have been cooked to give it a smoky tartness. A dash of dill gives the dish a crisp, clean finish. Fresh dill is key; it makes all the difference.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 lemons, ends trimmed and sliced thickly
- 4 (6 ounce) fillets salmon
- ½ cup water
- ⅓ cup lemon juice
- 1 ½ teaspoons cornstarch
- 4 teaspoons butter
- 3 lemon slices, cut into quarters
- 1 tablespoon snipped fresh dill
- ¼ teaspoon salt
- ⅛ teaspoon dried chervil
- 1 dash cayenne pepper
Instructions
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Grill salmon and thick lemon slices on hot grill until salmon flakes easily with a fork, 3 to 5 minutes per side.
- Stir water, lemon juice, and cornstarch together in a small saucepan to dissolve the cornstarch; add butter and place over medium heat. Cook and stir the mixture until boiling and thick, 5 to 10 minutes. Remove saucepan from heat. Stir quartered lemon slices, dill, salt, chervil, and cayenne pepper into the sauce. Serve with the grilled salmon and grilled lemon slices.
Nutrition Facts
| Calories | 243 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 99 mg |
| Dietary Fiber | 1 g |
| Protein | 34 g |
| Saturated Fat | 4 g |
| Sodium | 289 mg |
| Sugars | 1 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
I like to rate the recipe as described. It was WAY to lemony for me and my husband. I would not make this again. And the fresh dill was not flavorful enough with the amount specified. I noticed someone added honey and someone added 3x the dill but that is a different recipe but you get the idea. I think just squeezing a grilled half-lemon would do the trick with way less work.
We really loved this grilled salmon recipe. The lemon sauce is to die for and I doubled the recipe as suggested in Marianne’s review. We poured it over the salmon AND the broccoli side I served it with. Salmon grilled naked is delicious! ??
I had to cook this fillet about 4 min longer than the recipe called for. This is the second time I cooked a similar sized fillet. The first time, I stopped at five and it was almost like eating sushi. The lemon dill sauce needs lots of dill. Probably like 3 Tbsp.
I’m a big fan of lemon and dill on salmon, my BF not so much. I used a bit of tarragon as I didn’t have the chervil and I wish I had used a bit more cornstarch or less water as I felt the sauce was too thin. My BF like the grilled lemon but not the lemon slices in the sauce as he felt it too lemon forward.
My husband and I both really loved this! I gave it 4 stars because I did make a change based on preference. I added a Tbsp. of honey to the sauce after removing it from the heat to make the taste a little less bitter. I’m glad I made the change! Also, I didn’t have any lemons so I skipped on that as well. In the end, it turned out great and will go down as one of my favorite salmon dishes!
I’m supposing that if you are considering making this recipe that you like those ingredients for the sauce. In that case, I highly recommend that you double it because it is just that good! It can be made ahead, leaving you plenty of time for any other tasks you have before serving dinner. The only change I made was to use a touch of tarragon in place of the chervil called for because I don’t normally have that. We really loved the quartered lemon that went into the sauce, so don’t skimp on that! Thank you so much! I want to have this again this week! That says it all, I believe!