There’s something magical about the smoky aroma of grilled salmon wafting through the summer air. Juicy, flaky fish kissed by the flames pairs perfectly with a cool, creamy dill sauce that feels like sunshine on a plate.

I first discovered this dish during a lakeside cookout with friends, where someone casually whipped up a yogurt-dill sauce to accompany grilled fish. It was a revelation — light, fresh, and effortlessly elegant. Since then, this recipe has been a staple for backyard dinners and easy entertaining.

Whether you're cooking for family or impressing guests, this salmon is quick, flavorful, and delightfully simple to prepare. Let’s dive into what makes this recipe a summer standout.

Why You'll Love This Summer Grilled Salmon with Dill Sauce

This dish is everything you want in a warm-weather dinner: easy, fast, healthy, and packed with flavor.

First, it’s incredibly quick to make. From firing up the grill to spooning on the sauce, you can have this on the table in under 30 minutes. Perfect for busy weeknights or lazy summer Sundays.

It’s also healthy and light, yet filling. Salmon is packed with omega-3s and high-quality protein, while the dill sauce made with Greek yogurt keeps things creamy without the heaviness of mayo or sour cream.

The flavor combination is unforgettable. The charred, slightly smoky salmon pairs beautifully with the bright, tangy dill sauce. A squeeze of lemon on top brings everything to life.

And finally, it’s a crowd-pleaser. Even folks who aren’t big on fish tend to fall for this one. It looks elegant, tastes gourmet, and feels like a special occasion — with very little effort.

Ready to fire up the grill? Let’s take a look at what you’ll need.

Ingredients Notes

The beauty of this recipe lies in its simplicity. With just a handful of ingredients, each one plays a vital role in making the dish shine.

Salmon is the star here. I recommend skin-on fillets, around 6 ounces each. The skin helps protect the flesh from sticking to the grill and adds flavor. Go for fresh, wild-caught if possible, but thawed frozen fillets will work in a pinch.

For the dill sauce, we use plain Greek yogurt as the base. It’s creamy, tangy, and adds a lovely richness without being too heavy. Full-fat yogurt gives the best flavor and texture, but 2% works well too.

Fresh dill is key to getting that signature bright, herbaceous flavor. Dried dill won’t give you the same effect, so if you can get your hands on fresh, don’t skip it. Chop it finely so it blends smoothly into the sauce.

We also add lemon juice and zest, which give the sauce a citrusy lift that pairs beautifully with the fish. Make sure to zest the lemon before juicing it for maximum flavor.

A touch of garlic and a drizzle of olive oil round out the sauce, bringing depth and smoothness. You’ll also want a bit of salt and pepper for seasoning throughout.

For equipment, you’ll need a grill (gas or charcoal), tongs, a small mixing bowl, and a fine grater for the lemon zest. A fish spatula helps but isn’t essential.

How To Make This Summer Grilled Salmon with Dill Sauce

Grilling this salmon is a breeze, and the dill sauce comes together in just minutes. Here’s how to make it happen.

Start by preheating your grill to medium-high heat, around 400°F. If using charcoal, let the coals get nice and hot, and clean the grates well to prevent sticking.

While the grill heats up, prepare the dill sauce. In a small bowl, mix the Greek yogurt, chopped fresh dill, lemon zest, lemon juice, minced garlic, a pinch of salt, and a drizzle of olive oil. Stir until smooth and creamy. Taste and adjust seasoning if needed. Pop it in the fridge while the salmon cooks.

Pat the salmon fillets dry with paper towels and season them generously with salt and freshly cracked black pepper. Lightly oil the grill grates or brush the fish with a bit of olive oil to help prevent sticking.

Place the salmon skin-side down on the grill. Let it cook undisturbed for about 5-6 minutes, until the skin crisps up and releases easily from the grates. Flip and cook for another 2-4 minutes, depending on thickness, until the salmon is just opaque and flakes easily with a fork.

Remove the salmon from the grill and let it rest for a minute. Then spoon the chilled dill sauce over the top and finish with a squeeze of fresh lemon juice.

Start to finish, this meal takes just under 30 minutes, including prep. It’s the kind of recipe that makes you look like a pro without breaking a sweat.

Storage Options

If you have leftovers, this grilled salmon stores surprisingly well.

Let the salmon cool completely before transferring it to an airtight container. It will keep in the fridge for up to 3 days. The dill sauce should also be stored separately in a sealed container and used within 3-4 days.

For longer storage, the salmon can be frozen. Wrap it tightly in plastic wrap and place in a freezer-safe bag. It will keep for up to 2 months. Thaw overnight in the fridge before reheating.

To reheat, place the salmon in a 300°F oven for about 10-12 minutes, or until warmed through. Avoid microwaving, which can make it rubbery. Serve with fresh dill sauce or a quick squeeze of lemon.

Variations and Substitutions

One of the best things about this recipe is how easy it is to adapt to what you have on hand.

You can swap the salmon for other grill-friendly fish like steelhead trout, Arctic char, or even halibut. Just adjust cooking time based on thickness.

If you're out of Greek yogurt, sour cream or crème fraîche make great substitutes for the sauce. You could also use a dairy-free yogurt for a lactose-free option.

No fresh dill? Try using chopped fresh parsley or tarragon for a slightly different herb flavor. You could even mix in a bit of chopped cucumber or capers for added texture and zing.

To add a smoky twist, try seasoning the salmon with a dash of smoked paprika or cumin before grilling. It adds a deeper layer of flavor without overpowering the fish.

This recipe is made to play with. Once you’ve got the basics down, don’t be afraid to experiment with herbs, seasonings, or even adding a drizzle of honey to the sauce for a touch of sweetness. Summer cooking is all about ease and enjoyment — let your taste buds lead the way.