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This Grilled Cucumber Dill Salmon is a tasty, savory Whole 30 dish. This salmon recipe is a healthy meal with great flavor that didn’t involve too much prep in the kitchen before-hand.
So you might have heard that I’m doing Whole 30. I’m hoping I can really stick it out for the whole 30 days, but I know it will be difficult, especially on the weekends when we usually go out to eat. But it can be done, I just need to plan out my meals. I’m mainly doing it because certain health issues are causing me to really pay attention to food labels and everything I put into my body, and I also think my body would do well with a healthy reset. So far I am enjoying everything I’m eating, and have a few new recipes in mind that I’m excited to try. If you want to follow my daily meals and progress on Whole 30, I will be posting up a category filled with my Whole 30 Daily Meals.
This was the first, and we both enjoyed this salmon. It was pretty simple and fast, which was nice because I was super hungry when I made it and didn’t want to be waiting around to eat dinner. Whole 30 says no to dairy but yes to clarified butter or ghee, which is what I used. If you are not Whole 30, you can use regular grass-fed butter for the relish sauce.
- 2 salmon filets
- 1/2 tsp oregano
- 1 cucumber diced
- 1 tomato diced
- 1 tsp dill
- 2 Tbsp clarified butter or ghee
- juice from 1/2 lemon
- salt & pepper to taste
Preheat a grill to medium-high heat.
Sprinkle the salmon with salt, pepper and oregano.
Lightly oil the grates. Place the salmon on the grill and cook for 5-7 minutes eat side, or until it flakes easily.
In a small skillet, melt the butter. Add the lemon juice and dill and stir. Add the cucumbers and tomatoes, and stir until mixed.
Top the salmon with the relish sauce. Serve and enjoy!