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Creamy Herb-Topped Salmon

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I have a huge herb garden and love using herbs in almost everything I cook. Living in the Pacific Northwest, we eat a lot of wild-caught salmon, so I use fresh herbs in this moist and delicious grilled recipe. On cooler days, bake it instead. —Michelle Glassmeyer Wunsch, Bothell, WA

Prep/Total Time: 30 min.

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 Taste of Home – Great Flavors All Purpose seasoning
1/2 teaspoon pepper
1 salmon fillet (1 pound)
1 teaspoon olive oil

In a small bowl, mix the first eight ingredients. Brush skin side of salmon with oil. 


Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Place salmon on grill rack, skin side down; spread sour cream mixture over fish. Grill, covered, over medium heat 12-14 minutes or until salmon flakes easily with a fork. Yield: 4 servings.