Grilled Salmon In Low Calorie Creamy Dill Sauce
Like a good dill sauce but don’t like what it can do to your waist line? Use this recipe to cut out some of the calories
Servings Prep Time
4People 10Minutes
Cook Time
Servings Prep Time
4People 10Minutes
Cook Time
Salmon and Spices
  • 4each Salmon filletsAbout 4-6 oz each, preferably with skin.
  • 4tsps olive oilI prefer extra virgin but it really doesn’t matter.
  • Salt and PepperAdjust to taste.
Dill Sauce
  • 3/4Cup Plain unsweetened Greek yogartFor the more traditional approach, you could substitute reduced fat sour cream.
  • 1/2Cup Reduced Fat MayonnaiseI like to use the kind made with olive oil.
  • 2 DillFresh is better, dried is acceptable. I like lots of dill, you may want to reduce this to taste if you do not.
  • 1tsp Lemon juice
Low Fat and Creamy Dill Sauce
  1. In a large mixing bowl, add the Greek yogurt and mayonnaise together and stir well.
  2. Add the dill and lemon juice and stir.
  3. Put this in the fridge and let it chill until ready to serve.
Salmon and Spices
  1. Preheat the grill over high heat.
  2. Make sure all the bones are removed from each fillet.
  3. Rub each side of the fillet with 1 tsp. of olive oil then season with salt and pepper to taste.
  4. Place the fillets onto the preheated grill with the flesh side down. Let it cook for about 7 minutes or until the fish can be lifted off the grill easily.
  5. Flip the fillets over, adding 4 more minutes of cooking time with the skin side down.
  6. Remove from grill and place on individual plates.
  7. Serve with the dill sauce.
  8. Enjoy.
Recipe Notes

This recipe is especially intended for moms or individuals who are always on the go and do not have a lot of time to prepare meals as you only have to mix in the sauce and the ingredients and put it in the fridge.


I have successfully cooked smaller salmon steaks on a George Foreman Grill which can speed up the process. If you are rushed for time, you can make this in as little as 30 minutes.


Also, the sauce should be good for a week or more so you can prepare it ahead of time.


To reduce the calories, I replaced the traditional sour cream with Greek Yogurt and I actually like it this way better. This dish goes very well with grilled asparagus on the side.