Broiled Salmon with Cool Yogurt-Dill Sauce


Salmon is a great fish for broiling, poaching, baking, pan-frying……pretty much any way you want to prepare it! Although it is a great tasting fish by itself or with just a touch of salt and pepper, it does transform into something extraordinary when you add seasoning and spices! I love to make it with an Asian twist with soy sauce, ginger and sesame! That’s usually a frequent go-to recipe! But, I wanted to try something more summery for dinner the other night.

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A simple salt and pepper seasoned salmon broiled to perfection topped with a cool yogurt-dill sauce with notes of garlic and lemon juice! Yum, I know!


Since this happened to be a weeknight dinner I scrambled to put together in few minutes, I forgot to take the many pictures I usually do with my recipes! I apologize! But, I hope the picture of the served dinner just in time before I devoured it makes up for it! 🙂


Although salmon is the main character, I think the supporting role wins by leaps and bounds! Yeah, I am talking about the yogurt sauce that you whip up in less than 5 minutes!


Broiled Salmon with Cool Yogurt-Dill Sauce

  • Servings: 4
  • Print

1-lb skinless salmon fillet
dash of salt
freshly ground pepper to taste
1 teaspoon extra virgin olive oil
1/2 cup plain fat free yogurt
1 tablespoon Dijon mustard
1 tablespoon honey
3-4 tablespoons chopped fresh dill
1 clove of garlic, finely minced
Juice from 1/2 lemon

1. Preheat broiler at high (525F); Line a baking dish with aluminum foil and place the salmon filet in it.
2. Sprinkle salt and pepper on salmon filet; Drizzle the olive oil on top.
3. Place the salmon pan about 6 inches from the broiler and broil for about 15-20 minutes till the salmon is cooked through. This will depend on the thickness of the fish and heat distribution. Fish should flake easily with the fork when done.
4. While the salmon is cooking, combine rest of the ingredients in a small bowl and set aside in the refrigerator till ready to serve.
5. When salmon is done, serve it immediately topped with the sauce.

NOTE: If you don’t like your sauce sweet, feel free to add a bit of crushed red pepper or reduce the amount of honey.]

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