Ingredients:

  • 4 center-cut salmon fillets (170g each), skin-on
  • 1 teaspoon Kosher salt
  • 0.5 teaspoon cracked black pepper
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 3 cloves garlic, grated or finely minced
  • 2 tablespoons fresh dill, finely chopped
  • 1 teaspoon lemon zest
  • 2 tablespoons Greek yogurt

Instructions:

  1. Pat the salmon fillets bone-dry with paper towels to remove surface moisture, ensuring a better sear.
  2. Season the fillets generously on all sides with kosher salt and cracked black pepper. Let the fish sit for 10 minutes until tiny beads of moisture appear on the surface.
  3. In a small bowl, whisk together the melted butter, olive oil, lemon juice, and grated garlic until emulsified. Add the dill last.
  4. Preheat your grill to medium-high heat (approximately 200°C).
  5. Place salmon skin-side down on the hot grates. Grill for 6 minutes until the skin is crispy and releases easily from the grates.
  6. Carefully flip the fillets and cook for another 3 to 4 minutes on the flesh side. Brush the remaining sauce over the skin side while it's facing up.
  7. Remove from grill when it feels firm to the touch and the internal temperature hits 54°C (130°F). Move the fish to a warm plate and let it rest for 5 minutes before serving.