Salmon with Creamy Dill Sauce

Ingredients

• 2 salmon fillets (213 g each; 7.5 oz each)salmon fillets
• 15 ml (1 tablespoon)oil
• 10 g (¼ cup)fresh dill leaves
• 1 pinchsugar
• 240 g (1 cup)plain yoghurt
• 5 ml (1 teaspoon)ground cumin
• 5 ml (1 teaspoon)salt
• to tastefreshly cracked black pepper
• 170 g (1 cup)pearl couscous
• 5 g (1 teaspoon)butter
• 2 cloves, finely choppedgarlic
• 480 ml (2 cups)vegetable stock or hot water
• 2spring onions
• 1 small, slicedcourgette

Instructions

1. 1

   Season the salmon

   Rub a little salt and pepper over both sides of the salmon fillets. Set them aside for 15 minutes.

2. 2

   Prepare the vegetables

   If using the courgette and spring onions, season the courgette slices with a little salt and pepper. Halve the white parts of the spring onions lengthways for grilling, and finely chop the green parts to add to the couscous.

3. 3

   Toast the couscous

   Melt the butter and add the garlic. Stir for 1 minute, then add the pearl couscous and stir until it turns a light golden colour. Add the chopped spring onion greens and vegetable stock or hot water. If your stock is salted, adjust the salt to taste.

4. 4

   Cook the couscous

   Bring the mixture to the boil, then simmer over a medium heat until the liquid has been absorbed and the couscous is cooked. Spread the cooked couscous on a serving platter.

5. 5

   Grill the salmon

   As the couscous cools slightly, heat a grill pan and brush it with the oil. Carefully add the salmon and cook for 3 minutes on each side. Grill the courgette and halved spring onion alongside it.

6. 6

   Assemble the platter

   When the salmon and vegetables are cooked, arrange them over the couscous.

7. 7

   Blend the sauce

   Blend the yoghurt with the dill, salt, sugar and ground cumin until smooth.

8. 8

   Finish and serve

   Drizzle the creamy dill sauce over the salmon and serve straight away.

What is salmon with creamy dill sauce?

This is a simple grilled salmon supper served with pearl couscous, vegetables and a cool herb yoghurt sauce. Dill and yoghurt are a familiar pairing across several food traditions, while this particular combination makes an easy, summery platter.

The recipe works because the salmon and vegetables bring a savoury grilled flavour, while cumin and fresh dill give the creamy sauce a fragrant lift. Pearl couscous makes the meal substantial and catches the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 470 calories, 33g protein, 39g carbs, 21g fat.

Pearl couscous supplies most of the carbohydrates, while salmon provides much of the protein and fat. The oil, butter and yoghurt also contribute fat, and the stock and added salt can make sodium levels vary. Balance the plate with extra grilled vegetables or salad alongside the couscous and salmon.

Why pearl couscous works here

Pearl couscous: its larger, chewy grains make a sturdy base for the salmon and grilled vegetables. Toasting it briefly in butter before adding the liquid gives it a lightly browned, savoury note.

Stock: vegetable stock adds flavour, but its salt level varies. Taste before adding extra salt, especially because the salmon and sauce are seasoned separately.

Getting the salmon right

Seasoning rest: the 15-minute rest gives the salt and pepper time to sit on the surface while you prepare the other components. Keep the fish aside while you get the grill pan ready.

Grill-pan cue: cook the fillets for 3 minutes on each side as directed. Thickness affects how quickly they cook, so check that the centre is opaque and flakes easily before serving.

A smooth, balanced sauce

Fresh dill: use the leaves for a bright, grassy flavour. Blend them with the yoghurt, cumin, sugar and salt so the sauce is evenly seasoned.

Consistency: plain yoghurt makes a cool, spoonable sauce. If yours is especially thick, blend it as written and drizzle it over the fish rather than trying to thin it with an unlisted ingredient.

Grilling the vegetables

Courgette: slice it before grilling and season lightly, as the method directs. Give the pieces enough room in the pan to take on colour rather than steam.

Spring onions: grill the halved white parts for a mild char, and reserve the chopped green parts for the couscous. This uses both parts in different ways without changing the recipe.

Timing and serving

The 15-minute salmon rest can overlap with preparing the couscous and vegetables, helping the cooking feel manageable within the stated 35 minutes. Have the sauce ingredients ready so it can be blended while the hot components are finishing.

Serve the couscous as the base, with the salmon and vegetables on top and sauce drizzled over just before eating. A crisp green salad or extra grilled vegetables can sit alongside the platter.

Recipe notes & tips

• Pat the salmon dry before seasoning if its surface is wet, so it sits neatly in the grill pan.
• Check the stock label before adding the full teaspoon of salt to the couscous.
• Keep the spring onion greens finely chopped so they distribute evenly through the couscous.
• Blend the dill sauce shortly before serving to keep its fresh flavour.
• Arrange the salmon on the couscous only once both are cooked, so the fish stays intact.

Variations

• Use quinoa: serve the salmon and sauce over cooked quinoa instead of pearl couscous.
• Add more herbs: blend a little extra fresh dill into the yoghurt sauce.
• Change the seasoning: add a pinch of chilli to the sauce for gentle heat.
• Swap the vegetables: grill another vegetable alongside the courgette and spring onion.
• Use a barbecue: grill the salmon and vegetables over barbecue heat instead of using a grill pan.

Common mistakes to avoid

• Overcooking the salmon: follow the 3-minute-per-side guide and check the centre, as fillet thickness can change the cooking time.
• Adding too much salt: check whether the vegetable stock is already salted before seasoning the couscous.
• Crowding the grill pan: cook the vegetables in batches if they do not fit in a single layer.
• Skipping the couscous toast: stir it in the butter until lightly golden before adding the liquid for the method's intended flavour.
• Pouring on the sauce too early: drizzle it over just before serving to keep the salmon and couscous from sitting in it.

How to store

Refrigerate leftover salmon, couscous, vegetables and sauce in separate airtight containers for up to 2 days. Reheat the salmon and couscous gently until hot, and serve the sauce cold; avoid reheating the yoghurt sauce.

Frequently asked questions