How to make it

  • In a shallow dish, just large enough to hold the fish, whisk together the lemon juice, mustard, olive oil, shallots, chopped dill and pepper; blend well.
  • Add the salmon and turn to coat both sides.
  • Cover and refrigerate at least 30 minutes and up to 3 hours.
  • Return to room temp before cooking.
  • Combine yogurt or sour cream with the lemon zest and refrigerate until ready to use.
  • Prepare a medium fire in a covered charcoal or gas grill.
  • Grill salmon until nicely browned on the bottom, about 10 minutes.
  • Carefully turn over with 1 to 2 wide spatulas and grill until fish is no longer opaque, about 5 to 10 minutes longer.
  • Serve the fish with the lemon yogurt sauce and enjoy!

People Who Like This Dish 1
Reviews & Comments 2

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  • theiris 6 years ago
    Love the sound of this one. Great seasoning, Thanks
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  • katcooks 6 years ago
    Dill, Dijon, and Lemon- a great combo always- will try this soon.
    Was this review helpful? Yes Flag

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