20-Minute Grilled Salmon in Lemon Butter Dill Sauce – Divine!

Name: 20-Minute Grilled Salmon in Lemon Butter Dill Sauce - Divine!
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mediterranean
Ingredients: 2 salmon fillets (6 oz each); 1 bunch asparagus (trimmed); 2 tbsp butter; 1 tbsp olive oil; 1 lemon (juiced and zested); 1 tbsp fresh dill (chopped); 1 clove garlic (minced); Salt and pepper to taste

By:

Christina R. Jones

June 12, 2025

Grilled Salmon in Lemon Butter Dill Sauce with Steamed Asparagus

This post may contain affiliate links learn more

Jump to Recipe·Print Recipe

Oh my gosh, let me tell you about my absolute favorite way to make salmon – grilled to perfection with this dreamy lemon butter dill sauce that’ll make you feel like you’re dining at a fancy seaside restaurant. I first whipped this up for a last-minute dinner party when I needed something impressive but easy, and now my friends beg me to make it every summer. The best part? It comes together in just 20 minutes. Juicy grilled salmon meets bright lemon and fresh dill in a buttery sauce that pools perfectly around steamed asparagus. Trust me, once you try this combination, you’ll understand why it’s become my signature dish!

Grilled Salmon in Lemon Butter Dill Sauce with Steamed Asparagus - detail 1

Why You’ll Love This Grilled Salmon in Lemon Butter Dill Sauce

Seriously, what’s not to love? This dish is:

Crazy fast – From fridge to plate in 20 minutes flat (perfect for those “I forgot to plan dinner” nights)
Healthier than takeout – Packed with omega-3s from the salmon and vitamins from fresh asparagus
Bursting with flavor – That lemon butter dill sauce? Absolute magic. It’s like sunshine in every bite
Impressively easy – Looks and tastes fancy, but requires zero chef skills (my secret weapon for dinner parties)

I make this at least twice a month because it’s that good. The sauce alone will make you want to lick the plate!

Ingredients for Grilled Salmon in Lemon Butter Dill Sauce

Okay, let’s gather our goodies! Here’s everything you’ll need for this flavor explosion:

2 salmon fillets (6 oz each) – Look for center-cut pieces with that beautiful pink color (skin on or off, your call!)
1 bunch asparagus – Trim those tough ends off about 1 inch up the stalk
2 tbsp butter – The real deal, please! It makes all the difference in that sauce
1 tbsp olive oil – For keeping our salmon happy on the grill
1 lemon – We’ll use both the zest and juice (pro tip: zest before juicing!)
1 tbsp fresh dill – Chop it fine so it distributes evenly in the sauce
1 clove garlic – Minced super fine (nobody wants a big garlic chunk)
Salt and pepper – Just a pinch of each, but be generous if you’re like me

That’s it! Simple, fresh ingredients that make magic together. I promise you probably have most of this in your kitchen already.

Equipment You’ll Need

Don’t worry – you won’t need any fancy gadgets for this! Just grab:

A grill (charcoal or gas both work great)
A steaming basket for those perfect-tender asparagus spears
A small saucepan for whipping up that dreamy lemon butter sauce

That’s seriously all you need to make restaurant-quality salmon at home. Easy peasy!

How to Make Grilled Salmon in Lemon Butter Dill Sauce

Alright, let’s get cooking! This comes together so fast you’ll want to have everything prepped and ready to go. I like to do the salmon and asparagus simultaneously while the sauce simmers – it’s like a delicious little kitchen dance!

Preparing the Salmon

First things first – fire up that grill to medium-high heat (about 400°F). While it’s heating, pat your salmon fillets dry with paper towels – this helps get that perfect sear. Drizzle them lightly with olive oil, then sprinkle both sides with salt and pepper. Don’t be shy! When the grill’s hot, place the salmon skin-side down (if it has skin) and let it work its magic for 4-5 minutes. Here’s my golden rule: only flip once! Use a wide spatula to gently turn them over, then grill another 3-4 minutes until just opaque in the center. Watch closely – overcooked salmon is a tragedy we want to avoid!

Steaming the Asparagus

While the salmon grills, let’s tackle those asparagus spears. I like to trim about an inch off the woody ends (they’ll naturally snap at the right spot if you bend them). Toss them in a steaming basket over boiling water for just 3-4 minutes – you want them bright green with a slight crunch when you poke them with a fork. Any longer and they’ll get mushy!

Making the Lemon Butter Dill Sauce

Now for the star of the show! In a small saucepan, melt the butter over medium-low heat. Add the minced garlic and let it sizzle for about 30 seconds until fragrant (but not brown!). Squeeze in the lemon juice, add the zest, and toss in that gorgeous fresh dill. Give it a quick stir and let it simmer for just 1-2 minutes – you’ll know it’s ready when the sauce slightly thickens and your whole kitchen smells incredible. Pro tip: make this sauce last minute so it’s piping hot when you pour it over the salmon!

Tips for Perfect Grilled Salmon in Lemon Butter Dill Sauce

After making this dish dozens of times, I’ve learned a few tricks that guarantee perfection every single time:

Fresh dill is non-negotiable – That dried stuff in your spice rack won’t give you the same bright, herby punch. Trust me on this!
Watch your grill heat – If those flames are licking too high, move salmon to a cooler spot. Burnt salmon = sad dinner.
The poke test never lies – Gently press the thickest part of the fillet. It should flake easily but still look slightly translucent in the center.
Sauce timing matters – Make it right before serving so it stays silky and doesn’t separate.

Oh, and one bonus tip? Always make extra sauce – you’ll want to drizzle it on everything!

Serving Suggestions for Grilled Salmon in Lemon Butter Dill Sauce

This salmon deserves a proper stage! I love plating it immediately while everything’s piping hot – that sauce should still be bubbling when it hits the plate. For sides, you can’t go wrong with:

Fluffy quinoa to soak up all that lemony goodness
Crispy roasted baby potatoes (tossed with olive oil and rosemary)
A simple arugula salad with shaved parmesan

Pro tip: Serve with extra lemon wedges for those (like me) who can’t get enough citrus zing!

Storage and Reheating

Leftovers? No problem! Store any extra salmon and asparagus in an airtight container in the fridge for up to 2 days. When reheating, pop it in a 300°F oven for about 10 minutes – this keeps the salmon moist instead of turning it into rubber. The sauce might separate a bit, but just give it a quick stir before drizzling. Honestly though? This dish tastes best fresh, so I usually just make exactly what we’ll eat!

Nutritional Information

Just so you know, these numbers are estimates and can change based on your exact ingredients. For one serving (that’s a 6 oz salmon fillet with asparagus and sauce), you’re looking at:

350 calories – Not bad for such a satisfying meal!
34g protein – Salmon’s packed with the good stuff
22g fat (8g saturated) – Mostly from that delicious butter and healthy fish oils
6g carbs – With 3g fiber from our asparagus friends

See? Healthy can taste amazing too!

Frequently Asked Questions

I get asked about this recipe all the time, so let me share the answers to the most common questions that pop up!

Can I use dried dill instead of fresh?

Technically yes, but honestly? Don’t. Fresh dill makes ALL the difference in that bright, herby flavor. If you absolutely must use dried, reduce it to 1 teaspoon (since dried herbs are more concentrated), but expect a less vibrant taste.

How do I know when the salmon is done?

Watch for two signs: 1) The flesh should flake easily with a fork (but still look slightly translucent in the very center), and 2) The internal temperature should reach 125°F at the thickest part. Remember – salmon keeps cooking after you take it off the grill!

Can I bake this instead of grill it?

Absolutely! Bake at 400°F for 12-15 minutes instead. You won’t get those gorgeous grill marks, but it’ll still taste amazing. Pro tip: Broil for the last minute to get a nice golden top!

Can I Substitute Frozen Salmon?

Yes! Just thaw it overnight in the fridge first. The key is patting it SUPER dry with paper towels before seasoning – frozen salmon tends to release more moisture when cooking.

Is This Recipe Gluten-Free?

Yep! Naturally gluten-free. Just double-check your butter label if you’re super sensitive – some brands add weird stuff.

Share Your Grilled Salmon in Lemon Butter Dill Sauce Experience

I’d love to hear how your salmon turns out! Did you add a special twist? Maybe some capers or a splash of white wine? Drop a comment below – your ideas might inspire my next kitchen experiment. Happy cooking, friends!