Simple Grilled Salmon With Fresh Cucumber Dill Sauce

1. In a medium mixing bowl, combine all of the sauce ingredients, gently mix well to blend. If too thick and you’d like a slightly looser consistency, simply add a small amount of milk. If you’re making it ahead, give it a stir before serving. Of course, refrigerate immediately.
2. Rinse the salmon fillets with cold water and pat dry with a paper towel. Place on a plate. Drizzle the olive oil over the fish, rub with your hands to coat. Season both sides with salt and pepper. You’re ready for the grill.
3. Preheat the grill for about 5 minutes. When cooking fish, you want to only turn it one time and you do not want to turn it too soon, so be sure your grill is good and hot. Cook the salmon over medium-high heat. Place the fish presentation side down. Cook it with the lid down for 4-5 minutes. The fish will begin to turn to a lighter pink color around the edges and about halfway up the fillet. With a grill spatula, gently turn the fish. Allow it to cook an additional 4-5 minutes. Serve immediately with the dill sauce, garnished with lemon wedges and sprigs of fresh dill.

Notes:
Enjoy any leftover salmon cold with the dill sauce. Yummy!
If the fillets have skin, no worries. Cook the salmon the same way. When you turn the salmon and the skin is on the grill, once it’s done it is very easy to get your spatula between the skin and the fish when removing the fish from the grill. Some people enjoy the crispy skin.