There's something truly magical about the smell of fresh salmon sizzling on the grill during a warm summer evening. With its crisp, charred edges and tender, flaky interior, this Summer Grilled Salmon with Dill Sauce is the kind of dish that turns an ordinary backyard dinner into a special occasion.

I first made this on a family camping trip, where we had nothing but a portable grill and a cooler full of fresh seafood. That creamy, tangy dill sauce paired so perfectly with the smoky salmon that it’s now become our go-to summer seafood recipe.

What I love most is how quick and fuss-free it is—ideal for those lazy sunny days when you want something elegant without the effort. Let’s dive in.

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

Grilled salmon is always a crowd-pleaser, but this version takes it to the next level with a cool, herby dill sauce that’s perfect for summer.

Quick and easy for weeknights or cookouts. This recipe comes together in about 30 minutes from start to finish, including the sauce. Whether you're hosting guests or just need a speedy dinner, it's a reliable go-to.

Fresh and flavorful. The combination of smoky grilled salmon with a cool, creamy dill sauce is simply unbeatable. It’s refreshing, satisfying, and tastes like summer on a plate.

Healthy without trying too hard. Salmon is packed with omega-3 fatty acids and protein, and the dill sauce uses Greek yogurt for a lighter, tangy twist. No need to sacrifice flavor for nutrition here.

Great for entertaining. This dish looks impressive on a platter with lemon wedges and fresh herbs, but it’s secretly super simple. Your guests will think you spent hours on it.

Best of all, the dill sauce can be made ahead, so all you need to do is grill and serve. Let’s take a closer look at what you’ll need.

Ingredients Notes

The beauty of this recipe is in its simplicity—just a few fresh, high-quality ingredients that truly shine.

Fresh salmon fillets are the star here. I prefer using skin-on fillets about 6 ounces each, which hold up beautifully on the grill and develop a crispy edge. Wild-caught salmon will give you the best flavor, but farm-raised works just fine in a pinch.

Greek yogurt forms the creamy base of the dill sauce. It adds a tangy brightness without being too heavy. Full-fat yogurt works best for richness, but you can also use 2% if you’re watching calories.

Fresh dill is essential—don’t substitute dried. It brings a vibrant, almost grassy note that complements the smoky salmon perfectly. Chop it finely so it blends smoothly into the sauce.

Lemon juice and zest add acidity and brightness to both the salmon and the sauce. Be sure to use a fresh lemon and zest it before juicing for the best flavor impact.

You’ll also need olive oil, garlic, salt, and black pepper for seasoning. A grill pan or outdoor grill is ideal, and a fish spatula can make flipping easier without breaking the fillets.

How To Make This Summer Grilled Salmon with Dill Sauce

Making this salmon dish is surprisingly straightforward, even if you’re new to grilling.

Start by making the dill sauce. In a small bowl, stir together Greek yogurt, finely chopped dill, lemon juice, lemon zest, minced garlic, salt, and pepper. Let this chill in the fridge while you prep the salmon—this resting time helps the flavors meld.

Next, prepare the salmon. Pat the fillets dry with paper towels, then drizzle with olive oil and season generously with salt and pepper. If you like a little extra zing, a light dusting of paprika works beautifully here.

Preheat your grill (or grill pan) over medium-high heat. Once hot, place the salmon skin-side down and cook for about 4-5 minutes without moving it. You’ll see the color change as it cooks from the bottom up.

Use a fish spatula to carefully flip the salmon and cook for another 2-4 minutes, depending on thickness. You want the fish to flake easily with a fork but still be moist in the center.

Once cooked, transfer the fillets to a platter. Give your dill sauce a final stir and serve it generously over the warm salmon. Garnish with lemon wedges and a few extra sprigs of dill for a fresh finish.

From start to finish, this recipe takes about 30 minutes. It’s relaxed, flavorful, and ideal for al fresco dining.

Storage Options

If you happen to have leftovers (which is rare in my house!), this salmon stores well and can be repurposed in delicious ways.

Place any leftover salmon in an airtight container and refrigerate for up to 3 days. It’s great served cold over salad greens or tucked into a wrap with fresh veggies and extra dill sauce.

The dill sauce should also be stored in an airtight container in the fridge. It will keep for about 4-5 days, and you might even find yourself using it as a dip for veggies or a spread on sandwiches.

To reheat the salmon, do so gently. A low oven (about 275°F for 10-12 minutes) works best to avoid drying it out. Microwaving is faster but can make it rubbery if you're not careful.

Variations and Substitutions

This recipe is wonderfully flexible and easy to adapt to your preferences or what’s available in your kitchen.

Instead of salmon, try trout or Arctic char, which also grill well and pair nicely with the dill sauce. Just adjust cooking times based on thickness.

If you're dairy-free, you can swap the Greek yogurt for dairy-free alternatives like coconut yogurt or cashew cream. Look for unsweetened options to keep the sauce savory.

Add some heat by mixing a bit of horseradish or Dijon mustard into the dill sauce. It gives a zippy contrast to the cooling flavors.

Want to feed a crowd? Grill a whole side of salmon and serve it on a big wooden board with dill sauce on the side. It’s a beautiful, low-effort presentation.

Not a fan of dill? You can swap in fresh parsley or basil for a totally different herb profile that still tastes summery and fresh.

No matter how you tweak it, this Summer Grilled Salmon with Dill Sauce is a recipe worth returning to all season long. Once you try it, don’t be surprised if it earns a permanent spot in your summer dinner rotation!