Name: Salmon skewers dill sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: French-Italian
Ingredients: 1 tbsp olive oil.; 1 tbsp unsalted butter.; 1/4 tbsp sugar.; 3 minced banana shallots.; 3 finely chopped garlic cloves.; 1/4 tsp salt.; 400 g linguine pasta.; 4 ripe tomatoes, diced and seeds removed.; 200 g white crab meat.; 200 g brown crab meat.; 1 tbsp lemon juice.; 120 ml dry white wine or vermouth.; 4 tbsp grated parmesan.; 2 tbsp freshly chopped flat-leaf parsley.; Chili flakes for garnishing.

Grilled salmon skewers topped with creamy dill sauce, served with lemon wedges. | tasteofsavor.com

My grilled salmon skewers with their yogurt and dill sauce are truly a summer treat. Beautiful chunks of tender salmon soaked in a fragrant mix of lemon, garlic and olive oil. The fresh yogurt and dill sauce tops it all off for a perfect dish on summer evenings or when you want to impress guests without much fuss.

Guaranteed enjoyment

What I love about this dish is how the slightly smoky grilled salmon pairs with the creamy dill sauce that adds both freshness and smoothness. It's a quick and healthy option that works just as well for a casual dinner as for a fancier meal. And the best part? Making it is super easy.

What you'll need

For the skewers: 750g of fresh, firm salmon cut into 2.5cm cubes that cook just right.
The marinade: A blend of 2 tablespoons olive oil, one lemon's zest and juice, a minced garlic clove, salt and pepper to give the salmon flavor.
The yogurt sauce: 250g of Greek yogurt, 2 tablespoons chopped fresh dill, lemon juice and zest, a garlic clove, salt and pepper. I always go for full-fat yogurt for extra creaminess.
The skewers: Wooden sticks soaked for 30 minutes in water or metal skewers.

Step-by-step instructions

The marinade: I combine my olive oil, lemon zest and juice, chopped garlic, salt and pepper in a bowl.
The salmon: I add my salmon cubes and gently coat them with the marinade. They go into the fridge for at least 30 minutes.
The cooking: I heat my grill to medium-high. I thread my salmon pieces onto skewers and grill them 3-4 minutes on each side.
The yogurt sauce: In a bowl I mix my Greek yogurt, dill, lemon, garlic, salt and pepper until I get a smooth sauce.
Serving: I arrange my skewers on a plate and serve with plenty of sauce or offer it on the side.

Grilled salmon skewers, topped with dill sauce, served with a lemon wedge and a bowl of sauce. | tasteofsavor.com

My tips for success

To keep the salmon from sticking, I lightly oil the grill before cooking. If you like a smoky taste, use a charcoal grill or add soaked wood chips. You can marinate for up to 1 hour for stronger flavors. I like serving these skewers with grilled veggies or a cool salad.

Frequently Asked Questions

→ Can I prepare the marinade ahead of time?: Yes, you can make the marinade a day in advance. Just don't marinate the salmon for over 30 minutes to avoid it becoming too acidic.
→ How do I stop the salmon from sticking to the grill?: Make sure the grill is super hot before placing the skewers. Lightly oil the grates and flip the skewers only once when the fish easily releases.
→ Can I use dried dill instead of fresh?: Fresh dill tastes brighter, but dried works too. Use half the amount, as dried dill is more concentrated.
→ How can I tell if the salmon is cooked through?: When the salmon turns opaque and flakes with a fork, it's done. Don't overcook to keep it moist.
→ Can I make the sauce beforehand?: The sauce can be made a day prior and kept in the fridge. Stir it well before serving, as yogurt may separate slightly.

Salmon skewers dill sauce

Marinated salmon skewers grilled to perfection, served with a creamy yogurt sauce infused with fresh dill.

Prep Time

10 Minutes

Cook Time

15 Minutes

Total Time

25 Minutes

By: Alicia

Category: Seafood

Difficulty: Intermediate

Cuisine: French-Italian

Yield: 4 Servings (4 servings)

Dietary: ~

Ingredients

01 1 tbsp olive oil.

02 1 tbsp unsalted butter.

03 1/4 tbsp sugar.

04 3 minced banana shallots.

05 3 finely chopped garlic cloves.

06 1/4 tsp salt.

07 400 g linguine pasta.

08 4 ripe tomatoes, diced and seeds removed.

09 200 g white crab meat.

10 200 g brown crab meat.

11 1 tbsp lemon juice.

12 120 ml dry white wine or vermouth.

13 4 tbsp grated parmesan.

14 2 tbsp freshly chopped flat-leaf parsley.

15 Chili flakes for garnishing.

Instructions

Step 01

Heat up the olive oil together with the butter in a large pan. Stir in the shallots, garlic, sugar, and salt. Cook everything gently for 5 minutes until the shallots soften.

Step 02

Stir in the diced tomatoes and cook for 1 minute. Pour in the wine and lemon juice, then let it bubble for about 5 minutes until the wine smell fades.

Step 03

Gently stir in the brown crab meat so it blends into the sauce.

Step 04

Meanwhile, cook the linguine in salty water following the instructions on the package. Save about 120 ml of the starchy water before draining.

Step 05

Toss the drained linguine into the sauce along with the white crab meat and grated parmesan. Use some of the pasta water to loosen the sauce if it's too thick.

Step 06

Mix in the chopped parsley, do a quick taste test, and adjust the seasoning if needed. Serve with chili flakes and a sprinkle of extra parsley on top.

Notes

Reserved pasta water helps tweak the sauce's texture just right.

White crab meat is added last to keep its delicate flavor.

Tools You'll Need

Large pan.

Pot for boiling pasta.

Strainer.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.

Shellfish.
Dairy products.
Wheat/gluten.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Calories: 460
Total Fat: 12 g
Total Carbohydrate: 65 g
Protein: 32 g

Grilled seafood delight