Grilled Salmon with Meyer Lemons and Creamy Cucumber Salad
Grilled Salmon with Meyer Lemons and Creamy Cucumber Salad is a flavorful Continental Global Delicacies dish prepared with quality ingredients. To prepare the salmon: Brush the skin side of the salmon fillets with some olive oil.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionTo 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.
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.
Prepare a medium-hot grill.
Lightly oil the grill grate.
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.
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.
Store leftover salmon and cucumber salad in the refrigerator for up to 2 days.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.