Ingredients:

  • 4 (6-ounce/170g) salmon fillets
  • 1 teaspoon (5ml) olive oil
  • 1/2 teaspoon (2.5ml) sea salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 1 lemon, cut into wedges
  • 1/4 cup (60ml) plain Greek yogurt
  • 2 tablespoons (30ml) fresh dill, chopped
  • 2 tablespoons (30ml) lemon juice, freshly squeezed
  • 1 tablespoon (15ml) olive oil
  • 1 clove garlic, minced
  • 1/4 teaspoon (1.25ml) sea salt
  • 1/8 teaspoon (0.625ml) black pepper

Instructions:

  1. Preheat grill to medium heat (about 375°F/190°C). Clean the grill grates thoroughly with a grill brush.
  2. Pat the salmon fillets dry with paper towels. Brush lightly with olive oil and season with salt and pepper.
  3. Place salmon skin-side down (if using skin-on fillets) on the preheated grill. Cook for 6-8 minutes per side, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
  4. Whisk together the Greek yogurt, dill, lemon juice, olive oil, minced garlic, salt, and pepper in a small bowl.
  5. Remove the salmon from the grill and let rest for a couple of minutes. Top each fillet with a generous spoonful of the lemon-dill sauce. Serve immediately with lemon wedges.