This bright and flavorful dish combines tender salmon fillets with a zesty lemon touch and a creamy dill sauce that’s perfect for any night of the week. It’s simple to make and sure to impress your family or guests.
Start by heating up your grill to high and giving the grates a quick brush with oil so the salmon doesn’t stick. Place the salmon fillets and thick lemon slices on the hot grill. Let them cook for about 3 to 5 minutes on each side, until the salmon flakes easily when you poke it with a fork.
While the salmon is grilling, mix together the water, lemon juice, and cornstarch in a small saucepan until the cornstarch dissolves. Add the butter and set the pan over medium heat. Stir the sauce constantly as it comes to a boil and thickens, which should take around 5 to 10 minutes.
Once the sauce has thickened, take it off the heat and gently fold in the quartered lemon slices, fresh dill, salt, chervil, and a pinch of cayenne pepper. Serve this bright, flavorful sauce alongside your grilled salmon and lemon slices for a delicious, fresh meal.
- Use fresh lemon juice for the best brightness in flavor.
- Cook the salmon skin-side down first to get a crispy texture.
- Avoid overcooking the fish; it should flake easily but remain moist inside.
This dish balances bright, zesty lemon with fresh dill, creating a light and flavorful meal. The salmon stays tender and juicy, making it both healthy and satisfying. It’s perfect for a quick weeknight dinner or a special occasion.
Serve with steamed vegetables or a crisp green salad to keep the meal fresh and light. Roasted potatoes or a simple rice pilaf also pair well, soaking up the dill sauce beautifully.
Store leftovers in an airtight container in the fridge for up to two days. Reheat gently in the oven or microwave to avoid drying out the salmon. The dill sauce can be stored separately to keep it fresh longer.
