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Grilled salmon skewers served with a creamy dill yogurt sauce on a platter.

Grilled Salmon Skewers with Creamy Dill Yogurt Sauce

A delightful fusion of succulent salmon and a refreshing creamy dill yogurt sauce, perfect for summer barbecues or cozy dinners.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 275
Ingredients Method Notes

Ingredients
  

For the Marinade and Salmon
  • 1.5 pounds salmon fillets, cut into 1-inch cubes Use fresh salmon for best flavor
  • 2 tablespoons olive oil A good quality oil for flavor and moisture
  • 1 lemon zested and juiced Brings brightness and zest
  • 1 clove garlic, minced For a robust kick
  • Salt and pepper to taste To enhance flavors
  • Wooden or metal skewers Essential for grilling
For the Creamy Dill Yogurt Sauce
  • 1 cup Greek yogurt For creaminess and richness
  • 2 tablespoons chopped fresh dill Adds freshness and aromatic flair
  • 1 tablespoon lemon juice To complement the yogurt
  • 1 teaspoon lemon zest For intense lemon flavor
  • 1 clove garlic, minced Add to sauce for flavor

Method
 

Preparation
  1. In a mixing bowl, combine olive oil, lemon zest, lemon juice, minced garlic, salt, and pepper to create a fragrant marinade.
  2. Add salmon cubes to the marinade and ensure they are fully coated. Cover and refrigerate for at least 30 minutes.
  3. Thread the marinated salmon cubes onto skewers, leaving space between each piece.
  4. Preheat the grill to medium-high heat and oil the grates to prevent sticking.
Grilling
  1. Place the skewers on the grill and cook for about 3-4 minutes on each side, or until the salmon is opaque and flakes easily.
Sauce Preparation
  1. In a separate bowl, mix Greek yogurt, chopped dill, lemon juice, lemon zest, and minced garlic until smooth.
Serving
  1. Serve the skewers warm with the creamy dill yogurt sauce for dipping, garnished with fresh dill and lemon wedges.

Notes

Use fresh salmon for the best results. Experiment with adding spices like paprika or cayenne pepper to the marinade. Leftovers can be stored in an airtight container in the fridge for up to three days.