Gluten free dill sauce for salmon

Day 81: I completely blew my grocery budget the other day when I noticed fresh wild caught salmon at the grocery store. I live in a land-locked state in the middle of nowhere so fresh anything is hard to get let alone fresh fish.

It was so beautiful and orangey-pink (coloring had not been added like with the farm raised fish) that I had to buy it. Even though it was $19.99/lb. Yikes. So I ordered my half pound which amounted to about 1 small fillet and wondered how I would make this into a family dinner. Usually my kids won’t even look at fish but nooo, of course not this time. This time they both said, “oooh, fish! I LOVE fish! Can we have some when we get home?!” What? Seriously? How do kids inherently know things are expensive? They must because they do this often. I know for a fact if that fish had been on some sort of magnificent sale for $2/lb they would have cried and carried on at the thought of being forced to eat that fish.

But I digress. What I ended up doing was making them mac n’ cheese and then letting them make s’mores. Therefore forgetting about wanting any of my beautiful salmon. Yes, I’m a terrible mother. I enticed my kids into eating something less healthy just so I could have more of it. To further the outrage I also once told my kids to eat some cookies when they asked for more broccoli because I didn’t feel like getting up.

I’m digressing again.

In a nutshell since I’m rambling: the recipe is awesome because the lemon zest add bursts of flavor to the delicate salmon and the slightly sweet sauce rounds it all out especially if you’ve got some fresh dill. It’s the perfect light but thoroughly satisfying dish which I chose to pair with some kale chips.

Gluten Free Grilled Lemon Salmon & Yogurt Dill Sauce Recipe

cedar plank board for grilling, optional but highly recommended
fresh wild caught salmon
lemon zest (1/2 lemon for each fillet)
fresh squeezed lemon juice (1/2 lemon for each fillet plus ½ lemon for sauce)
salt & pepper
⅓ cup plain yogurt
2 tablespoons mayonnaise
1 tablespoon honey
3 tablespoon fresh chopped dill
pepper to taste

First make your sauce a few hours or even the night before: in a small bowl mix together yogurt, mayo, honey, juice from half a lemon, dill, and pepper. Cover and refrigerate at least an hour. If using a cedar plank, soak plank in water for at least 1 hour before using.
Preheat grill for medium heat.
No need to remove the skin from your fish, it'll come right off after grilling. Season your salmon with salt and pepper. Sprinkle the zest from half a lemon onto each and then sprinkle with juice from half a lemon. So to sum it up: ½ lemon for 1 fillet. 1 lemon for 2 fillets. You get the picture.
Place on cedar plank, skin side down, and set on grill. Grill over medium heat. The amount of time will vary depending on how thick your fish is but be aware that fish cooks quickly. Mine took approx 10 minutes. You'll know it's done when it flakes easily with a fork.
Remove from heat. Transfer to plates (skin should slide off easily or even stick to plank) and spoon dill sauce over the top of each one.

Prep Time15 mins

Cook Time20 mins

Total Time35 mins

Servings: 4

Calories: 252kcal

▢ 1¼ pound wild salmon filet
▢ 1 tablespoon olive oil
▢ ½ teaspoon kosher or fine sea salt
▢ ½ teaspoon freshly ground black pepper
▢ ½ lemon thinly sliced
▢ ⅓ cup whole grain Dijon mustard
▢ 1 tablespoon mayonnaise (we used Primal Kitchen)
▢ 2 teaspoons granulated maple sugar
▢ Juice of ½ lemon
▢ 1 tablespoon thinly sliced scallions
▢ 2 tablespoon chopped dill

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Preheat the oven to 425°F. Line a baking sheet with parchment paper and place the whole salmon filet onto the baking sheet. Rub the salmon with the olive oil and season with salt and pepper. Place the lemon slices down the center of the salmon. Bake for 18 minutes.
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While the salmon is baking, prepare the sauce. In a small mixing bowl, combine the mustard, mayonnaise, maple sugar, and lemon juice. Whisk all ingredients together until fully combined. Add the scallions and dill and stir to combine. Once the salmon is cooked, serve with the mustard dill sauce.

Nutrition Facts

Salmon with Mustard Dill Sauce

Amount Per Serving

Calories 252 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 1g5%

Cholesterol 79mg26%

Sodium 642mg27%

Potassium 741mg21%

Carbohydrates 4g1%

Fiber 1g4%

Sugar 1g1%

Protein 29g58%

Vitamin A 100IU2%

Vitamin C 7.8mg9%

Calcium 33mg3%

Iron 1.5mg8%

* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.

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What is dill sauce made of?

How to Make Easy Dill Sauce: Mince the fresh dill. In a medium bowl combine the sour cream, milk, lemon zest and juice, Dijon mustard, garlic, sugar, and salt and pepper. Mix well to blend and loosen the sour cream.

Can I freeze dill sauce?

Yes, you can freeze dill sauce for up to 6 months. The best way to freeze it is in an ice cube tray. Once frozen into cubes, they can be popped into a freezer bag and stored until needed.