I am not a fish fan, especially Salmon.  I wish I was because the way it's describe sometimes makes it sound delicious.  Cooked on a wood plank, maple glazed, Teriyaki?  I DO like the salmon spread they serve on pita bread at Famous Dave's though.  But, just because I am still learning to like it, doesn't mean I should deprive the Salmon lovers of an easy, tasty recipe that looks fantastic!  I can't take any credit, Taste of Home is who you should thank.



  • 1 salmon fillet (1 pound)
  • 8 fresh dill sprigs
  • 1/4 cup lime juice
  • 1 tablespoon olive oil
  • 2 teaspoons Dijon mustard


  • 1 cup (8 ounces) fat-free plain yogurt
  • 1/4 cup fat-free mayonnaise
  • 2 tablespoons finely chopped seeded peeled cucumber
  • 2 tablespoons snipped fresh dill
  • 1 tablespoon lemon juice


  • Remove skin from fillet and discard. Cut fillet lengthwise into four strips. Place two    dill sprigs on each strip; roll up. Thread salmon onto four metal or soaked wooden skewers.
  •  In a large resealable plastic bag, combine the lime juice, oil and mustard; add  salmon. Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally.
  • Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill salmon, covered, over high heat or broil 3-4 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork.
  • Meanwhile, in a small bowl, combine the sauce ingredients. Serve with salmon. Yield: 4 skewers (1-1/3 cups sauce).