Grilled Salmon With Meyer Lemons And Creamy Cucumber Salad Recipe

Name: Grilled Salmon With Meyer Lemons And Creamy Cucumber Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (6-ounce) skin-on wild-caught salmon fillets; 1/2 cup extra virgin olive oil, plus more for grilling; 1 tablespoon grated Meyer or regular lemon zest; Juice of 2 Meyer lemons (see head note) or regular lemons, plus 1 or 2 Meyer or regular lemons, sliced into 8 thin rounds; 1 tablespoon minced fresh dill; 1 tablespoon pink or regular sea salt; 1/2 cup mayonnaise, preferably Hellmann's; 1/2 cup sour cream; 1 tablespoon fresh Meyer or regular lemon juice, or to taste; 1 teaspoon minced fresh dill; 1 teaspoon sea salt; 1/2 teaspoon freshly ground black pepper; 2 English cucumbers, peeled in stripes, halved, and cut into 1/4-inch dice; 1 tablespoon minced chives

Servings: persons

4 (6-ounce) skin-on wild-caught salmon fillets
1/2 cup extra virgin olive oil, plus more for grilling
1 tablespoon grated Meyer or regular lemon zest
Juice of 2 Meyer lemons (see head note) or regular lemons, plus 1 or 2 Meyer or regular lemons, sliced into 8 thin rounds
1 tablespoon minced fresh dill
1 tablespoon pink or regular sea salt
1/2 cup mayonnaise, preferably Hellmann's
1/2 cup sour cream
1 tablespoon fresh Meyer or regular lemon juice, or to taste
1 teaspoon minced fresh dill
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 English cucumbers, peeled in stripes, halved, and cut into 1/4-inch dice
1 tablespoon minced chives

1
To prepare the salmon: Brush the skin side of the salmon fillets with some olive oil. In a small bowl, combine the 1/2 cup olive oil, lemon zest, lemon juice, dill, and salt. Pour the mixture into a shallow dish and place the fillets skin side up in the dish. Cover and refrigerate for 1 hour.
2
Meanwhile, prepare the creamy cucumber salad: In a medium bowl, whisk together the mayonnaise, sour cream, lemon juice, dill, salt, and pepper. Fold in the cucumber until completely coated. Taste and adjust the lemon juice or salt. Cover and refrigerate until needed, up to 2 hours.
3
Prepare a medium-hot grill. Lightly oil the grill grate.
4
Place the fillets skin side down on the grill and brush them with the marinade. Cover the grill and cook without flipping until the salmon flakes, 10 to 12 minutes. Brush the lemon slices on both sides with oil and grill until marks appear, 1 to 2 minutes per side.
5
Arrange the fish on individual plates or a serving platter. Place 1 or 2 grilled lemon slices on top of each fillet and dust with chives. Serve with the cucumber salad.
6
Store leftover salmon and cucumber salad in the refrigerator for up to 2 days.

745

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 (6-ounce) skin-on wild-caught salmon fillets, 1/2 cup extra virgin olive oil, plus more for grilling, 1 tablespoon grated Meyer or regular lemon zest, Juice of 2 Meyer lemons (see head note) or regular lemons, plus 1 or 2 Meyer or regular lemons, sliced into 8 thin rounds, and more.

Yes, Grilled Salmon With Meyer Lemons And Creamy Cucumber Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Salmon With Meyer Lemons And Creamy Cucumber Salad

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