This Grilled Haddock with Creamy Lemon Dill Sauce features flaky lemon-garlic marinated haddock fillets grilled to perfection and then topped with a smooth and silky lemon dill cream sauce.
Haddock, a saltwater fish related to cod, is light and flaky with a mild flavor that is slightly sweet. Its firm yet tender texture makes it the perfect fish for topping with an herby lemon cream sauce.
This healthy meal comes together in about 30 minutes so it makes a great weeknight meal.
What You’ll Love!
- A quick 20-minute marinade adds a ton of flavor to the mild taste of haddock
- This healthy dinner can be made in about 30 minutes even with marinading the fish
- You can make this recipe using an outdoor grill (gas or charcoal), indoor electric grill, grill pan, or George Foreman grill. Whatever is easiest for you!
Haddock – Haddock is a white fish with firm flesh and a slightly sweet flavor. It pairs well with the creamy sauce. Fresh haddock is best but thawed frozen haddock also works.
Lemons – Fresh lemons give both the haddock and the sauce a bright fresh flavor.
Half & Half – Half and half is made up of equal parts milk and cream. It makes a sauce that is creamy but still light. You can make your own if you have milk and heavy cream.
Fresh Dill – Dill weed and fish are a natural pairing but you can use any herb you like.
Step By Step Instructions
Note: Full list of ingredients, their amounts, and instructions can be found in the recipe card below.
In a shallow bowl, mix the lemon juice and minced garlic. Add the haddock fillets and turn to coat all sides of the fish. Set aside to marinate at room temperature for 20 minutes.
Note: You’ll notice that I don’t add salt to the marinade. This is because often the haddock I buy has a natural saltiness. If your haddock does not taste salty naturally, add 1/4 teaspoon of sea salt to the marinade.
Meanwhile, preheat your grill to medium-high heat (about 400 degrees F).
Remove the haddock from the marinade and discard the leftover marinade.
Using paper towels, gently pat off excess moisture.
Rub a small amount of neutral oil, like canola oil, on the grill grates using a paper towel and tongs or a heat-resistant pastry brush.
Place the fish fillets on the hot grill. Cook the haddock fillets for 5 minutes on the first side. Flip and grill for another 4 minutes or until the fish flakes easily.
The internal temperature should be 145 degrees F.
While the fish is grilling, melt the butter in a saucepan over medium heat. Add the all-purpose flour and whisk constantly for 1 minute.
Slowly add the half and half whisking as you pour. Add the salt and black pepper. Allow the sauce to gently simmer for 2 minutes until it becomes slightly thickened.
Turn off the heat and stir in the lemon juice, lemon zest, and dill.
Serve the grilled haddock and sauce immediately.
Tips & Tricks
- If you’re nervous about the fish sticking to the grill, there are a couple of options to help minimize the risk
- You can place lemon slices under the fish. You won’t get the grill marks this way but you won’t have to worry about stuck fish
- You can cook the haddock in a foil packet or lay a sheet of aluminum foil over the grates and grill the fish on that. You likely won’t get as dark of grill marks but you should still get some this way
- Avoid over-marinading the fish! The lemon juice will start to cook the fish if left on too long
Substitutions & Variations
- Cod, tilapia, and halibut would all be good substitutions for the haddock
- Try herbs other than dill. Tarragon, parsley, chives, and thyme would all be good choices
Ideas For Side Dishes
Fresh green beans
Steamed broccoli with butter and lemon
More Recipes You’ll Love!
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Grilled Haddock with Creamy Lemon Dill Sauce
Haddock & Marinade
- 4 6-ounce haddock fillets
- 1/4 cup lemon juice
- 2 cloves garlic finely minced
- canola oil for the grill
Lemon Dill Cream Sauce
- 1 tablespoon salted butter
- 1 tablespoon all-purpose flour
- 1 cup half and half
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- zest of 1 lemon
- 1 1/2 tablespoons lemon juice
- 1 tablespoon fresh dill roughly chopped
- In a shallow bowl, whisk together the lemon juice and minced garlic. Add the haddock and turn to coat all sides. Allow it to sit at room temperature for 20 minutes. (see note #1)
- Meanwhile, preheat the grill to medium-high heat. It should be around 400 degrees F.
- Remove the haddock fillets from the marinade and gently dry them on paper towels. Discard the leftover marinade. (see note #2)
- Using paper towels held by tongs or a heat-resistant pastry brush, lightly grease the grill with canola oil. (see note #3)
- Place the haddock fillets on the grill and cook for 5 minutes. Flip and cook another 4 minutes or until the internal temperature reaches 145 degrees F.
- While the fish is grilling, melt the butter over medium-high heat. Add the flour and whisk constantly for 1 minute.
- Reduce the heat to medium and slowly whisk in the half and half whisking as you pour. Add the salt and pepper. Gently simmer for 2 minutes whisking occasionally.
- Turn off the heat and mix in the lemon juice, lemon zest, and dill.
- Serve immediately.
- I don’t add salt to the marinade since the haddock I buy tends to be a bit salty naturally. If your haddock is not salty, you can add 1/4 teaspoon to the marinade.
- Don’t over-marinade the fish. If you let it sit in the lemon juice too long it will start to cook.
- If you are concerned with sticking, you can place lemon slices or a sheet of foil under the fish on the grill. However, the haddock won’t have the grill marks it gets when grilled directly on the grates.