Grilled Salmon Skewers With Creamy Dill Yogurt Sauce Recipe

I discovered that combining tender, cubed salmon with olive oil, garlic, and bright lemon zest creates an unexpectedly vibrant dish. My version of Grilled Salmon Skewers With Creamy Dill Yogurt Sauce pairs perfectly grilled salmon with a refreshing Greek yogurt and dill topping that beckons every bite.

I recently came across this recipe that really surprised me with its simplicity and bold flavors. I started by cutting 1 1/2 pounds of fresh salmon fillets into small one-inch cubes.

I tossed them with 2 tablespoons of olive oil, the zest and juice of a lemon, and a minced garlic clove before adding just the right amount of salt and pepper. After carefully threading these onto wooden skewers, I grilled them until they were perfectly charred on the edges.

What really brought the dish together was the creamy dill yogurt sauce. I mixed 1 cup of Greek yogurt with 2 tablespoons of freshly chopped dill, added 1 tablespoon of lemon juice and a touch of lemon zest.

The tangy sauce pairs so nicely with the warm grilled salmon skewers, making this dish a refreshing twist on a traditional grilled salmon appetizer. Give it a try if you’re in the mood for something new and exciting!

Why I Like this Recipe

I really like this recipe because it’s quick to prep, tastes super fresh, and just feels like a treat even on a busy night. Here’s how i make it:

First, i cut my 1 1/2 pounds of salmon fillets into roughly 1-inch cubes. I toss these cubes in a bowl with 2 tablespoons olive oil, the zest and juice of one lemon, one minced garlic clove, salt, and pepper. I let it marinate for about 15 to 20 minutes so the flavors really get to work.

Then, if i’m using wooden skewers, i always soak them in water for at least 30 minutes. That way they don’t burn on the grill later.

Next, i thread the salmon cubes onto the skewers slowly and evenly because i dont like overcrowding them. I want them to cook properly and get those awesome grill marks.

I preheat my grill to a medium-high heat and put the skewers on for around 10 to 12 minutes. I turn them every once in a while so every side gets a touch of char.

While my salmon is grilling, i mix together 1 cup of Greek yogurt, 2 tablespoons of chopped fresh dill, 1 tablespoon lemon juice, and 1 teaspoon lemon zest in a small bowl. I like to taste it for seasoning so it comes out just right and stays tangy and fresh.

When the salmon is done, i take the skewers off the grill and serve them immediately, drizzled with the creamy dill yogurt sauce.

There are a few reasons why i love this recipe:
1. I love that the marinade makes the salmon super flavorful and zesty.
2. I love how easy it is to prepare and still feel like i made a fancy meal.
3. I love the creamy yogurt sauce that adds a fresh, tangy kick that really complements the smoky grilled salmon.

Ingredients

• Salmon fillets: Rich in protein and Omega-3 fatty acids to boost health.
• Olive oil: Provides healthy fats and a smooth texture for excellent grilling.
• Lemon: Offers a tangy flare, vitamin C and a bright, zesty flavor.
• Garlic: Imparts bold, savory notes and has natural antioxidant properties.
• Greek yogurt: Creamy base bursting with protein, perfect for luscious dill sauce.
• Fresh dill: Adds a fresh, herbal touch while enhancing the overall flavor.
• Salt and pepper: Essential seasonings for balancing and brightening the dish.
• Skewers: Hold all ingredients together, making every bite fun and flavourful.
• Together: These ingredients create a meal that’s nutritious, tasty and hard to forget.

Ingredient Quantities

• 1 1/2 pounds salmon fillets (cut into 1-inch cubes)
• 2 tablespoons olive oil
• 1 lemon (zest and juice)
• 1 garlic clove (minced)
• Salt to taste
• Pepper to taste
• Wooden or metal skewers
• 1 cup Greek yogurt
• 2 tablespoons chopped fresh dill
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest

How to Make this

1. Cut the salmon into 1-inch cubes and put ’em in a bowl with olive oil, the lemon zest and juice, minced garlic, salt, and pepper. Stir it up and let it marinate for about 15-20 minutes.

2. If you’re using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill.

3. Thread the salmon cubes onto your skewers evenly, trying not to overcrowd them so they cook nice.

4. Preheat your grill to a medium-high heat so it’s ready to sizzle.

5. Place the salmon skewers on the grill and cook for around 10-12 minutes, turning occasionally for even charring.

6. While the salmon is grilling, mix the Greek yogurt, chopped dill, lemon juice, and lemon zest in a small bowl to create your creamy dill sauce.

7. Taste the sauce and adjust the seasoning if needed. It should be tangy and fresh.

8. Once the salmon is cooked and has those nice grill marks, remove them from the grill carefully.

9. Serve the skewers immediately, drizzled with the creamy dill yogurt sauce.

10. Enjoy the meal with your favorite sides and maybe a squeeze of extra lemon if you like it extra tangy.

Equipment Needed

1. A cutting board to safely slice the salmon into 1-inch cubes
2. A sharp knife to cut the salmon fillets
3. A large mixing bowl to toss the salmon with olive oil, garlic, lemon zest and juice, salt, and pepper
4. Wooden or metal skewers so you can thread the salmon cubes easily
5. A small bowl to mix the Greek yogurt, dill, lemon juice, and lemon zest for the creamy dill sauce
6. A grill that can be set to a medium high heat so the salmon sizzles perfectly
7. Grill tongs to turn the skewers evenly while cooking
8. A serving plate to present the skewers with a drizzle of the sauce and your favorite sides

FAQ

Grilled Salmon Skewers With Creamy Dill Yogurt Sauce Recipe Substitutions and Variations

• Salmon fillets: you can swap these out for trout or mahi-mahi if salmon isn’t available
• Olive oil: try avocado oil or even a light vegetable oil to get a similar flavor profile
• Greek yogurt: you might use sour cream or plain yogurt as an alternative, though the texture might change a bit
• Lemon zest and juice: if you dont have lemons, a mix of lime zest and juice could work nicely
• Fresh dill: dried dill works too, but remember to use less since it packs more flavor

Pro Tips

1. When marinating the salmon try not to overdo it or leave it longer than 20 minutes cause the acid from the lemon can start to cook the fish a bit and make the texture kinda mushy.
2. Always soak wooden skewers longer than 30 minutes if you can, sometimes even 45 minutes to be safer. This stops them from burning and keeps your salmon pieces intact on the grill.
3. Don’t overcrowd the cubes on the skewers so they get nice even grill marks. More space means more heat from all sides which helps them cook properly.
4. Taste your dill yogurt sauce before serving and adjust the seasoning. A little extra lemon juice or dill can really kick up the flavor if it seems bland.