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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.
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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
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Preheat a grill to medium-high heat.
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Sprinkle the salmon with salt, pepper and oregano.
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Lightly oil the grates. Place the salmon on the grill and cook for 5-7 minutes eat side, or until it flakes easily.
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In a small skillet, melt the butter. Add the lemon juice and dill and stir. Add the cucumbers and tomatoes, and stir until mixed.
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Top the salmon with the relish sauce. Serve and enjoy!
