By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
259 cal · 40 min
Broiled Salmon With Dilly Beans
Recipe GLPRf55255485e1dfe
A light and elegant Nordic-inspired dish featuring center-cut salmon fillets broiled to tender perfection and paired with vibrant green beans infused with fresh dill. The salmon is topped with a simple dill-mayonnaise mixture, while the beans are dressed in a bright vinegar-based sauce with a whisper of heat from cayenne. A restaurant-quality meal that comes together in minutes.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 pound (450g) Fresh green beans, stems trimmed
1 medium clove Garlic clove, split lengthwise with green germ removed if present
to taste Kosher or sea salt
1 tablespoon (15g) Mayonnaise
¼ cup plus 1 teaspoon (divided) Fresh dill, chopped, divided
1 pound (450g) Skinless center-cut salmon fillets, divided into 2 or 4 portions
¾ cup (175ml) White wine vinegar
¼ cup (60ml) Water
¼ teaspoon Cayenne pepper
Directions
Preheat your broiler to high. Trim the stems from the green beans and rinse them under cold water. Pat dry with a clean kitchen towel.
In a small bowl, combine the mayonnaise with 1 tablespoon of the chopped fresh dill. Season lightly with kosher salt and set aside.
In a saucepan, bring the white wine vinegar and water to a boil. Add the split garlic clove and the remaining 1/4 cup of chopped dill. Stir in the cayenne pepper and a pinch of salt. Remove from heat and let steep for 5 minutes, then strain out solids if desired, or leave them in for added flavor.
Place the trimmed green beans in a broiler-safe dish or on a baking sheet lined with foil. Toss lightly with a small amount of salt. Broil 4 to 6 inches from the heat source for 8 to 10 minutes, stirring halfway through, until the beans are tender and lightly blistered in spots.
While the beans are broiling, pat the salmon fillets dry with paper towels. Arrange them skin-side down on a separate broiler-safe dish or foil-lined sheet. Season both sides with kosher salt. Spread the dill-mayonnaise mixture evenly over the top of each salmon portion.
Place the salmon in the broiler 4 to 6 inches from the heat. Broil for 12 to 15 minutes, until the salmon reaches an internal temperature of 145°F when measured with an instant-read thermometer at the thickest point. The fish should flake gently when tested with a fork.
Pour the warm vinegar sauce over the cooked green beans and toss to coat evenly. Divide the beans among serving plates, top with a salmon fillet, and serve immediately.
Comments
Every ingredient is stocked routinely at Harris Teeter, Food Lion, Kroger, and Walmart in Charlotte—no second stops needed. At current salmon prices (around $12–14 per pound for decent fillets), this runs roughly $4.50–5.50 per serving for the protein alone, plus beans and mayo, landing the dish in the $6–7 per-serving range, which is reasonable for a weeknight salmon dish. The stated 40 minutes is honest if your oven is preheated and you're not dawdling with knife work, though 45 minutes is more realistic with plating. This reheats decently in a low oven or cold as a salad, and the dilly mayo is forgiving enough that a busy household can assemble it without drama.
Sign in or create a free account to add your review.
