Lemon Dill Salmon Bowls are a fresh and bright meal that combines tender salmon with zesty lemon and fragrant dill. The salmon is perfectly cooked with a light citrus flavor that makes each bite feel like a little burst of sunshine. This dish usually includes some healthy grains or veggies on the side, making it both tasty and satisfying.
I really love making these bowls when I want something that feels light but still filling. The lemon and dill are such a great pair, and I find that a squeeze of extra lemon juice on top just brightens everything even more. It’s one of those meals I look forward to eating again and again, especially on warm days.
My favorite way to serve these salmon bowls is with a side of fluffy rice or quinoa, and a handful of crisp cucumber or fresh greens. It’s a simple meal, but it feels special and colorful on the plate. Plus, it’s easy to pack for lunch or dinner and still tastes great the next day!
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are the star here. If unavailable, you can swap with trout or even cod, but salmon’s rich flavor pairs best with lemon and dill. I recommend wild-caught for the best taste and texture.
Lemon & Dill: Fresh lemon zest and juice brighten the dish. Dill adds a fragrant, slightly tangy note. If you don’t have fresh dill, dried dill works, but use less—start with half the amount.
Grains: Couscous or bulgur wheat give a nice chewy base. Quinoa makes a great gluten-free alternative and adds extra protein. Rice works fine too if you prefer.
Greek Yogurt: It makes the tangy dill sauce creamy without heaviness. For dairy-free, try a plain vegan yogurt.
Cherry Tomatoes & Cucumber: These fresh veggies add crunch and sweetness. You can swap cucumbers with zucchini ribbons or add avocado for creaminess.
How Do You Cook Salmon for a Perfect Flake and Flavor?
Cooking salmon well can be tricky. Here’s how to get a nice sear while keeping it moist:
- Pat salmon dry before seasoning, so it sears instead of steams.
- Use a hot pan with a little oil to prevent sticking.
- Start skin-side down (if your fillets have skin) to get it crispy—about 4-5 minutes.
- Flip gently and cook another 3-4 minutes until cooked through but still juicy inside.
- Don’t overcook; salmon flakes easily when done.
This technique keeps the salmon tender with a lovely golden crust, perfect for your Lemon Dill Salmon Bowls.
Equipment You’ll Need
- Non-stick skillet or grill pan – great for cooking salmon evenly without sticking.
- Mixing bowls – useful for making the marinade and the dill yogurt sauce.
- Sharp knife – helps slice cucumber, onions, and lemon cleanly.
- Cutting board – essential for prepping all your fresh veggies and herbs safely.
- Measuring spoons – to get your spices and lemon juice just right.
Flavor Variations & Add-Ins
- Swap salmon for grilled chicken or tofu for a different protein option that still absorbs lemon and dill well.
- Add crumbled feta cheese for a salty, tangy touch that pairs nicely with the fresh cucumbers and tomatoes.
- Include roasted red peppers or steamed asparagus for extra color and a boost of veggies.
- Stir in fresh mint or parsley along with dill to add a vibrant herbal twist to the yogurt sauce.
How to Make Lemon Dill Salmon Bowls
Ingredients You’ll Need:
For the Salmon and Marinade:
- 2 salmon fillets (about 6 oz each)
- 1 lemon (zested and juiced, plus wedges for garnish)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper, to taste
For the Grain Base and Veggies:
- 1 cup cooked couscous or bulgur wheat
- 1 cup cherry tomatoes
- 1/2 cup red onion, thinly sliced
- 1 small cucumber, thinly sliced
- Fresh greens (optional, for serving)
For the Dill Yogurt Sauce:
- 1/2 cup Greek yogurt
- 1/2 cup fresh dill, chopped (plus extra sprigs for garnish)
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 clove garlic, minced
- Salt and pepper, to taste
Time Needed
Preparing this dish will take about 10-15 minutes to get the salmon ready and marinate, 10 minutes to cook the salmon and tomatoes, and about 5 minutes to make the yogurt sauce and assemble. In total, expect about 30 minutes for a fresh, wholesome meal.
Step-by-Step Instructions:
1. Prepare the Marinade and Season the Salmon:
Mix the olive oil, lemon zest, lemon juice, garlic powder, paprika, salt, and pepper in a small bowl. Pat the salmon dry with a paper towel, then brush or rub the marinade over the fillets. If you have time, let the salmon sit for 10-15 minutes so the flavors soak in.
2. Cook the Salmon:
Heat a non-stick skillet or grill pan over medium-high heat. Place the salmon skin-side down (if it has skin) and cook for about 4-5 minutes. Flip the fillets and cook the other side for another 3-4 minutes until the salmon is cooked through and has a lovely golden look. Remove from heat and set aside.
3. Roast or Sauté the Cherry Tomatoes:
In the same pan or a separate one, add a drizzle of olive oil and the cherry tomatoes with a pinch of salt. Cook until the tomatoes start to blister and soften, which takes about 5 minutes. Remove and set aside.
4. Make the Dill Yogurt Sauce:
In a small bowl, stir together the Greek yogurt, chopped dill, lemon juice, lemon zest, minced garlic, salt, and pepper. Taste and add more seasoning if it feels right.
5. Assemble Your Bowls:
Begin by placing the cooked couscous or bulgur wheat in the base of your bowls. Top with the salmon fillets, then arrange the cherry tomatoes, cucumber slices, red onion, and fresh greens around the salmon. Spoon dollops of the dill yogurt sauce over the salmon and veggies. Garnish with fresh dill and lemon wedges for a pop of color and extra zing.
6. Serve and Enjoy:
Serve your Lemon Dill Salmon Bowls immediately, adding extra lemon juice on top if you like that fresh citrus kick. It’s simple, healthy, and really delicious!
Can I Use Frozen Salmon for This Recipe?
Yes! Just be sure to fully thaw the salmon in the fridge overnight before cooking. Pat it dry before marinating to get a nice sear.
Can I Substitute the Grain Base?
Absolutely. Quinoa, rice, or even cauliflower rice work well as alternatives to couscous or bulgur if you prefer gluten-free or different textures.
How Long Can I Store Leftovers?
Store any leftover salmon bowls separately in airtight containers in the fridge for up to 2 days. Reheat gently or enjoy cold—best to add fresh dill yogurt sauce before serving.
Can I Make the Dill Yogurt Sauce Ahead?
Yes, you can prepare the dill yogurt sauce a day in advance. Keep it covered in the fridge and give it a good stir before serving for the best flavor and texture.
