{"id":70997,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/creamy-herb-grilled-salmon\/"},"modified":"2024-08-07T11:34:51","modified_gmt":"2024-08-07T16:34:51","slug":"creamy-herb-grilled-salmon","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/creamy-herb-grilled-salmon\/","title":{"rendered":"Herb Grilled Salmon"},"content":{"rendered":"<p>Salmon is an almost-perfect fish for grilling, and our creamy herb grilled salmon is one of the best ways to prepare it. There\u2019s minimal prep involved; just whisk the creamy topping together while your grill heats, and you\u2019re ready to go.<\/p>\n<p>One of the few complaints about salmon is that it can sometimes be dry. That\u2019s where the creamy topping makes a difference. It flavors and moisturizes the salmon, and also protects it from the grill\u2019s heat. Using this topping, and taking the salmon from your grill as soon as it\u2019s done, will guarantee you a moist and succulent meal that you\u2019ll be proud to serve to friends and family.<\/p>\n<h2>Ingredients for Herbed Grilled Salmon<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2022428 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/Herb-Grilled-Salmon_TOHD24_136705_LeticiaAlmeida_1-scaled-e1722469955450.jpg?fit=700%2C467\" alt=\"Ingredients for herb grilled salmon on kitchen counter. \" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Leticia Almeida for Taste Recipes<\/span><\/span><\/p>\n<ul>\n<li><b>Sour cream:<\/b> Sour cream\u2019s richness and mild, creamy tang both complement the salmon\u2019s own richness, also providing a useful contrast with it.<\/li>\n<li><b>Ranch dressing:<\/b> The prepared dressing adds a gentle buttermilk tang to complement the sour cream, while also adding flavors of its own.<\/li>\n<li><b>Herbs and seasonings:<\/b> The chives, dill, parsley, garlic, salt and pepper add bright colors and flavors to the creamy topping. Taken together, they bring out the best in the salmon.<\/li>\n<li><b>Salmon:<\/b> Among popular and widely available varieties of fish, salmon is one of the best for grilling. Its firmness and richness help it stand up both to handling and the heat of the grill.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Prepare the creamy topping<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2022431 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/Herb-Grilled-Salmon_TOHD24_136705_LeticiaAlmeida_4-scaled-e1722470305801.jpg?fit=700%2C467\" alt=\"Dressing for salmon being prepared.\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Leticia Almeida for Taste Recipes<\/span><\/span><\/p>\n<p>In a small bowl, combine the sour cream, ranch dressing and flavoring ingredients until well mixed. Brush the skin side of the salmon with the olive oil.<\/p>\n<h3>Step 2: Grill the salmon<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2022434 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/Herb-Grilled-Salmon_TOHD24_136705_LeticiaAlmeida_7-scaled-e1722470077320.jpg?fit=700%2C467\" alt=\"Salmon being grilled with dressing on top of it. \" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Leticia Almeida for Taste Recipes<\/span><\/span><\/p>\n<p>Place the salmon on your grill\u2019s grate, skin side down. Spread the sour cream mixture over the fish, then close the cover and cook for 12 to 14 minutes, until the salmon can be flaked with a fork or it\u2019s done, tested with an instant-read thermometer.<\/p>\n<p><i>Editor\u2019s Tip:<\/i> The USDA recommends cooking fish to 145\u00b0F, for maximum food safety, but most chefs find it best at 125\u00b0.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2025364\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Herb-Grilled-Salmon_TOHD24_136705_LeticiaAlmeida_8-2.jpg?fit=700%2C1024\" alt=\"Creamy Herb Grilled Salmon Recipe\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">LETICIA ALMEIDA for Taste Recipes<\/span><\/span><\/p>\n<h2>Herb Grilled Salmon Variations<\/h2>\n<ul>\n<li><b>Change up your cooking method:<\/b> If it\u2019s not grilling weather outside, or if your grill is busy with other dishes, you can bring your salmon inside with equally good results. A stovetop grill pan is a good alternative to grilling, because it still creates grill marks and allows surplus fat to escape. If you don\u2019t have a grill pan, a regular skillet works. Cover it, but leave a bit of space for heat and steam to escape, otherwise the sour cream topping may become runny in the small enclosed space and slide from your salmon.<\/li>\n<li><b>Try cream cheese as the base:<\/b> If you\u2019re not fond of sour cream or don\u2019t have any on hand, soften cream cheese in your microwave and use that instead. Add the flavoring ingredients and whip it vigorously until it\u2019s smooth, then spread the mixture over your salmon and grill as described in the recipe. Cream cheese has a tang that\u2019s similar to sour cream, and it works just as well in this kind of recipe.<\/li>\n<li><b>Run with just ranch dressing:<\/b> If you\u2019re pressed for time, or don\u2019t have all the ingredients in your pantry, you can double down and use ranch dressing for the entire topping. Just brush your favorite brand right onto the salmon, and proceed as directed in the recipe. The flavors won\u2019t be as fresh or nuanced, but it\u2019ll still taste good.<\/li>\n<li><b>Go with individual portions:<\/b> A large 1-pound portion of salmon can be awkward to handle on the grill. Cutting your pound of salmon into four single portions before cooking (or buying it as single portions) can make it easier to grill, and it eliminates the need to cut the slab of salmon into portions at the table.<\/li>\n<\/ul>\n<h2>How to Store Herb Grilled Salmon<\/h2>\n<p>If you have any leftovers, package them into airtight food storage containers as soon as possible after the meal and refrigerate them.<\/p>\n<h3>Can I make herbed grilled salmon ahead of time?<\/h3>\n<p>You can prepare the topping ahead of time, but this recipe is so quick\u2014just a few minutes to whisk up the topping, then 12 to 14 minutes on the grill\u2014that cooking ahead doesn\u2019t save you much time.<\/p>\n<h3>How long will herbed grilled salmon keep?<\/h3>\n<p>Leftovers in general are good for up to four days in your refrigerator, but salmon and other seafood may not last that long. Unless you\u2019re really certain that your salmon was completely fresh, and it went into the fridge as soon as the meal was over, it\u2019s best to eat any leftovers within two days.<\/p>\n<h2>Herb Grilled Salmon Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2022435 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/Herb-Grilled-Salmon_TOHD24_136705_LeticiaAlmeida_12-scaled-e1722470389572.jpg?fit=700%2C467\" alt=\"Herb grilled salmon served on plate with a piece of salmon on the fork. \" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Leticia Almeida for Taste Recipes<\/span><\/span><\/p>\n<h3>What should I serve with my herbed grilled salmon?<\/h3>\n<p>That\u2019s entirely up to you. Salmon works well with just about any side dish\u2014nothing\u2019s off the table, as it were\u2014so if you think a favorite side would taste good with your grilled salmon, give it a try. If you\u2019re looking for inspiration, we can recommend lots of <a href=\"https:\/\/www.tasteofhome.com\/collection\/side-dishes-for-salmon\/\" data-name=\"www.tasteofhome.com\/collection\/side-dishes-for-salmon\/\" data-module=\"content engagement\" data-position=\"embedded links\">side dishes to serve with salmon<\/a>.<\/p>\n<h3>Should I use my fish-grilling basket with this recipe?<\/h3>\n<p>No, probably not. A grilling basket helps a lot with fragile varieties of fish, but salmon isn\u2019t one of those. It\u2019s sturdy enough to hold together on the grill without a basket, especially if you\u2019re grilling with the skin on. Also, if you use your basket you\u2019ll get the sour cream topping all over it.<\/p>\n<h3>Should I worry about my salmon sticking to the grill?<\/h3>\n<p>It shouldn\u2019t usually be a problem, if you prepare your grill properly. Clean the grate thoroughly, and preheat the grill while it\u2019s still empty. Pour a tablespoon or two of oil onto a bunched-up paper towel, and use your barbecue tongs to oil the grate\u2019s bars with the towel. If you follow these steps, in that order, your salmon shouldn\u2019t stick. Also, if you\u2019re cooking skin-on salmon, the skin itself becomes somewhat non-stick as it cooks.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This creamy herb grilled salmon recipe is rich but still light-tasting, thanks to its fresh herbs. It&#8217;s fast enough for weeknights, but impressive enough for company.<\/p>\n","protected":false},"author":7061,"featured_media":2046488,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304032,304328,305271,304292,304338,304433,307049,304041,303966,304185,304988,304408,304368,303887,306848,304438,305018,304268,305374,305389,304350,324623,307051,307054,304388,304395,304398,304150,303883],"categories-v2":[308623,308984,308481,309216,308305,308992,308833,310085,308633,308495,309467,308935,308813,308745,308478,309603,308844,308959,259483,309381,340679,309001,309177,310091,310133,308752,308782,308797,309434,308476],"coauthors":[343387],"recommended_recipes":[{"post_title":"Lemon Grilled Salmon","post_link":"\/recipes\/lemon-grilled-salmon\/","post_image":"\/wp-content\/uploads\/2024\/12\/EXPS_TOHD24_10565_EmilyDavis_11.jpg"},{"post_title":"Garlic & Herb Artichoke Salmon","post_link":"\/recipes\/garlic-herb-artichoke-salmon\/","post_image":"\/wp-content\/uploads\/2017\/10\/Garlic-Herb-Artichoke-Salmon_EXPS_SDFM17_199231_B10_04_7b.jpg"},{"post_title":"Herb Salmon","post_link":"\/recipes\/herb-roasted-salmon-fillets\/","post_image":"\/wp-content\/uploads\/2024\/09\/EXPS_TOHD24_164150_NicolePerry_3.jpg"},{"post_title":"Lemon Basil Salmon","post_link":"\/recipes\/lemon-basil-salmon\/","post_image":"\/wp-content\/uploads\/2017\/09\/Lemon-Basil-Salmon_EXPS_CWAS17_37366_C03_30_5b.jpg"},{"post_title":"Grilled Barbecued Salmon","post_link":"\/recipes\/grilled-barbecued-salmon\/","post_image":"\/wp-content\/uploads\/2018\/01\/Grilled-Barbecued-Salmon_EXPS_FT23_38773_ST_6_08_1-e1722584931947.jpg"},{"post_title":"Grilled Salmon Steaks","post_link":"\/recipes\/grilled-salmon-steaks\/","post_image":"\/wp-content\/uploads\/2018\/01\/Grilled-Salmon-Steaks_EXPS_FT23_17314_ST_5_22_1-e1722583875871.jpg"},{"post_title":"Grilled Salmon with Avocado 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Chicken","post_link":"\/recipes\/creamy-herbed-chicken\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps20484_RDSC1178124D35D.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/EXPS_TOHD24_136705_LeticiaAlmeida_10.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/creamy-herb-grilled-salmon\/","name":"Herb Grilled Salmon","datePublished":"2018-01-01","dateModified":"2024-08-07","prepTime":"PT15M","cookTime":"PT15M","totalTime":"PT30M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/EXPS_TOHD24_136705_LeticiaAlmeida_10.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"This creamy herb grilled salmon recipe is rich but still light-tasting, thanks to its fresh herbs. It's fast enough for weeknights, but impressive enough for company.","recipeIngredient":["1\/2 cup sour cream","1\/4 cup minced fresh chives","1\/4 cup snipped fresh dill","1\/4 cup ranch salad dressing","3 tablespoons minced fresh parsley","1 garlic clove, minced","1\/2 teaspoon seasoned salt","1\/2 teaspoon pepper","1 salmon fillet (1 pound)","1 teaspoon olive oil"],"recipeInstructions":[{"@type":"HowToStep","name":"Prepare the creamy topping","text":"In a small bowl, combine the sour cream, ranch dressing and flavoring ingredients until well mixed. Brush the skin side of the salmon with the olive oil.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/Herb-Grilled-Salmon_TOHD24_136705_LeticiaAlmeida_4-scaled-e1722470189200-700x467.jpg"},{"@type":"HowToStep","name":"Grill the salmon","text":"Place the salmon on your grill\u2019s grate, skin side down. Spread the sour cream mixture over the fish, then close the cover and cook for 12 to 14 minutes, until the salmon can be flaked with a fork or it\u2019s done, tested with an instant-read thermometer. Editor\u2019s Tip: The USDA recommends cooking fish to 145\u00b0F, for maximum food safety, but most chefs find it best at 125\u00b0.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/Herb-Grilled-Salmon_TOHD24_136705_LeticiaAlmeida_7-scaled-e1722470077320-700x467.jpg"}],"recipeYield":"4 servings","author":[{"@type":"Person","name":"Fred Decker"}],"nutrition":{"@type":"NutritionInformation","calories":" 325 calories","fatContent":"25g fat (7g saturated fat)","cholesterolContent":"79mg cholesterol","sodiumContent":"379mg sodium","carbohydrateContent":"3g carbohydrate (2g sugars","fiberContent":"0 fiber)","proteinContent":"20g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.6,"reviewCount":15,"worstRating":1,"bestRating":5},"recipeCuisine":"North America, Pacific Northwest","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-03-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldChefHat"},"reviewBody":"This was great. I used 1\/2 cup of Greek yogurt, 1\/4 cup of ranch and 1\/4 cup of sourcream. I also used green onion instead of chives because I didn't have chives. This sauce was so good. We served the salmon with risotto cakes and asparagus and used some of the leftover sauce on the risotto cakes. I also loved that this meal came together super quick and easy.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-10-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Orange8Ball"},"reviewBody":"Fantastic! The sauce was delicious, but I added a squeeze of fresh lemon to break up the fattiness of the sour cream and ranch dressing.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-04-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveBike"},"reviewBody":"This is an easy recipe!  I love grilling and the herb sauce was very tasty!  I will make this again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-01-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeFlower"},"reviewBody":"I did not like the sauce and will not make it again","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-08-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveBone"},"reviewBody":"This recipe is outstanding.  I have made it several times now  using my own fresh herbs.  I love it so much that I have started additional pots of herbs and plan to freeze them so I can have this awesome salmon recipe all winter long.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-03-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldPizza"},"reviewBody":"A simple dinner, easy to impress with!  This recipe is definitely in my go-to list of healthy meals.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-08-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveTree"},"reviewBody":"I broiled this, ended up burning it and it was still amazing.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-05-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldButterfly"},"reviewBody":"This was really good and easy.  Since I have to keep the sodium down, I used a little less Ranch dressing and a little more sour cream (just used a 3\/4 cup measuring cup and put sour cream in first and finished off with the Ranch).  I did not add salt but I did use more dill and chives.  Really liked this because there is NO low sodium tartar except what I make myself and this made up for that.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-05-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldWheel"},"reviewBody":"Outstanding flavor.  I didn't have the fresh versions of chives, dill or parsley so I used the dried, letting them soften for a while in the sour cream. And, not having a grill, I did them under the broiler in my oven, and the fish was wonderful. I usually make my own tartar sauce, so this was a nice alternative, and one that I will use again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-07-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleBucket"},"reviewBody":"Delicious!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-02-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldStrawberry"},"reviewBody":"I have been looking for a salmon recipe for the grill.  This one is perfect!  I did put the salmon in tinfoil, covered with the sauce, and also topped it with thinly sliced onions.  Outstanding!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-02-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleChefHat"},"reviewBody":"Delicious!  I made with fresh parsley and chives but 4 tsps dried dill.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-07-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveCone"},"reviewBody":"Easy, quick and good.  Maybe just me, (used to eating blackened salmon), but I thought the sauce was a little boring, need a bit more zip, but it was good.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-05-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldChefHat"},"reviewBody":"I will make this my new \"regular\"!!  The sauce is like built-in tartar sauce.  I use dried herbs, and let them marinate in the dressing at least 30 minutes.  I also like to do the foil packet method of grilling (or baking).  The salmon steams in its own juices, and is creamy\/delicious!!  Try it!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-09-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedBox"},"reviewBody":"Loved the herbed sauce!  We cooked the salmon on a cedar plank with the sauce on top.  Want to try the sauce with other types of fish!  I will make this again..and again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"136705","romance_copy_dek":"This creamy herb grilled salmon recipe is rich but still light-tasting, thanks to its fresh herbs. 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