Grilled Salmon with Lemon Dill Sauce

Looking for a great way to serve salmon? Lemon and dill are a great pair in the marinade and in the creamy yogurt sauce. ...MORE + LESS -

1 tbsp (15 mL) canola or olive oil

1 tbsp (15 mL) chopped fresh dill weed or 1 tsp (5 mL) dried dill

1 tsp (5 mL) grated lemon peel

3 tbsp (45 mL) lemon juice

2 tbsp (30 mL) honey

1/2 tsp (2 mL) garlic-pepper blend

1 lb (500 g) salmon fillets cut into 4 pieces (about 4 oz/125 g each)

3/4 cup (175 mL) Yoplait® Source Plain Yogurt

1 tbsp (15 mL) chopped fresh dill weed or 1 tsp (5 mL) dried dill

1/2 tsp (2 mL) grated lemon peel

1 tbsp (15 mL) lemon juice

1/8 tsp (0.5 mL) pepper

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1

Heat gas or charcoal grill. In small bowl, mix all marinade ingredients except salmon.
2

In 8-inch square (2-quart) glass baking dish, arrange salmon pieces skin side up in single layer. Pour marinade over salmon; turn to coat. Cover with plastic wrap; refrigerate 20 minutes.
3

Heat gas or charcoal grill. Brush grill rack with oil. Remove salmon from marinade; discard marinade. Place skin side down on grill over medium heat. Cover grill; cook 10 to 15 minutes or until salmon flakes easily with fork.
4

Meanwhile, in small bowl, mix sauce ingredients. Serve with salmon.

Broiling Tip: To broil salmon, place skin side down on sprayed rack in broiler pan; broil with top 4 to 6 inches from heat using times above as a guide, brushing with marinade during last 8 minutes of cooking time.
Substitution: You can substitute lime peel and juice for the lemon in the sauce and marinade for a refreshing lime flavour.
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