Copper River Salmon with Cucumber Dill Sauce
Serves: 4
  • Sauce
  • 1-1/2 cups plain yogurt
  • 1 cup peeled, seeded and chopped cucumber
  • 1 teaspoons honey
  • 1 teaspoon minced garlic
  • 1 teaspoon dill
  • Pinch cayenne pepper
  • Kosher salt
  • 3 tablespoons melted butter
  • 1 teaspoons brown sugar
  • 1 teaspoon lemon zest
  • ½ teaspoon dill
  • 1-1/2 pounds Copper River salmon fillet
  • Fresh ground black pepper
  1. For the sauce, stir together yogurt, cucumber, honey, garlic, dill and cayenne pepper; season with salt. Cover and refrigerate 30 minutes to develop flavor.
  2. Stir together butter, brown sugar, lemon zest and dill.
  3. Preheat grill to medium heat; flesh side down put salmon on the grill and cook just until halfway done. Turn salmon, brush with butter sauce and season with salt and pepper.
  4. Grill until salmon is just cooked through, about 10 minutes cooking time per inch of thickness.
  5. Serve salmon with cucumber dill sauce.
Recipe by A Year at the Table at