Grilled Salmon with Cucumber and Dill Cream Sauce

2-3 pounds salmon

6 tablespoons melted butter

Dried dill weed

Lemon pepper seasoning

Kosher salt and coarsely ground black pepper 


Cucumber and Dill Cream Sauce:

1 cup sour cream

1 cup mayonnaise

1 teaspoon dried dill weed

3 finely chopped green onions

1 medium cucumber, peeled and seeded

Kosher salt and coarsely ground black pepper to taste


Preheat a grill to medium-high heat.  Lay out a large piece of heavy duty foil.  Place salmon on it and brush with melted butter.  Sprinkle with the dried dill weed, lemon pepper, and kosher salt and pepper.   Place another piece of foil on top, then roll up sides tightly to seal.  Place on grill for 20 minutes or until fish flakes easily in center.


Meanwhile, stir together the sour cream, mayonnaise, 1 teaspoon dried dill weed, and the green onions.  Grate the cucumber, then take a handful and squeeze out the excess water.  Add to the sour cream mixture, then repeat with remaining cucumber.  Stir into the sauce and season with salt and pepper to taste.  Serve with salmon.

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