Link to article
grilled salmon

Course: Entree | Beer Style: IPA

IPA Grilled Salmon with Creamy Dill Sauce

This grilled salmondish is filled with the vibrant flavors of springtime from the creamy, lemony dill sauce to the garden fresh green onions. The zesty hop notes of the IPA come through in the fish making you even more happy for the warm weather. Pop one open and fire up the grill for this easy weeknight recipe.

Share Post

Ingredients

Salmon
  • 2 salmon fillets
  • 2 tablespoons butter, divided into 4 pads
  • 2 green onions
  • 2 lemons, one sliced and one for juice and zest
  • 6 ounces IPA
Dill Sauce
  • 1 cup sour cream
  • 1 tablespoon fresh dill weed, chopped
  • Salt and pepper to taste

Directions

    To make this IPA grilled salmon with creamy dill sauce, combine sour cream, dill weed, lemon zest and lemon juice in a bowl. Season with salt and pepper. Chill until ready to serve and then dollop on the salmon.

    Heat the grill to medium-high direct heat. While the grill is heating, create a tray with aluminum foil large enough to hold the salmon filets (you may need to double up on the foil). Crinkle in the corners so they’ll hold the liquid.

    Place the filets in the tray. Season the filets with salt and pepper. Place butter pads, lemon slices, and green onion on the salmon. Pour IPA over salmon and seal with a top layer of aluminum foil. Place onto the grill and cook for roughly eight minutes.

    Be careful opening as the salmon will be steaming hot.

Bryan M. Richards is a beer, food, and travel writer based in Charlotte. His work has appeared in Men’s Journal, Beer Advocate, and just about anything with the word Charlotte in it. All around rad dude that is a proud supporter of the NE IPA movement.

Suggested Recipes

Link to article
Stout Braised and Bacon Studded Collard Greens

Side Dish

March 2, 2016

Stout Braised and Bacon Studded Collard Greens

March 2, 2016

I often have a debate with my foodie friends down here in the South not about which BBQ joint makes the best pulled pork, but which one makes the best collard greens. Opinions and styles very widely. Some like theirs with a heavy dose of peppery heat. Others prefer lots of vinegar. Then there are those who prefer collards studded with meaty chunks of ham or bacon. A fourth camp would rather have the earthy flavors of the greens shine. This recipe is the perfect marriage of them all. Why? Because the stout blends the heat, vinegar, and bacon in a hearty earthiness.

Read More