Broiled salmon with cucumber-dill sauce

4 - 14
PersonalPoints™ per serving
Total Time
22 min
8 min
14 min
Serve this salmon dish hot or cold. It's an elegant choice of a luncheon or light supper. The crisp coolness of cucumber and the bite of fresh dill make a refreshing summer sauce for salmon. Dill works beautifully with salmon and cucumbers, but fennel fronds and snipped chives would also be lovely here. if you have leftover salmon, flake the fish with a fork and fold the leftover sauce into it for a delicious salmon salad that can be served with crackers or in a sandwich as you would chicken salad.


Reduced-fat sour cream

¾ cup(s)


1 small, peeled, seeded and chopped (about 3/4 cup)

Uncooked shallot(s)

1 small, peeled and finely chopped


2 Tbsp, fresh

Table salt

½ tsp, divided

Black pepper

½ tsp, freshly ground, divided

Uncooked farmed salmon fillet(s) with or without skin

1½ pound(s), four 6-oz pieces

Cooking spray

1 spray(s)


1 medium, cut in wedges (optional)


  1. Preheat broiler.
  2. Combine first 4 ingredients in a small serving bowl; stir in 1⁄4 teaspoon each of salt and pepper. Cover and chill until ready to serve.
  3. Sprinkle fillets with remaining salt and pepper. Place fillets, skin side up, on broiler rack coated with cooking spray. Broil 7 minutes; turn fillets, and broil 5 to 7 minutes or until fish flakes easily when tested with a fork. Remove skin from fillets. Serve fillets with sauce and lemon wedges, if desired. Yield: 4 servings (serving size: 1 fillet and 1⁄3 cup sauce).