Salmon, packed with omega-3’s and a good source of protein, along with other meaty filets like swordfish and mahi-mahi, are fantastic when infused with the flavorful char of a grill. It’s a great option when looking for a healthy protein to toss on the grates.
This recipe is based on a version of poached salmon served cold alongside a yogurt-based sauce with lemon juice, capers and dill that you’ll often find at brunches, bridal showers and potlucks. But here, the salmon is grilled, giving it tons of added flavor, and it can be served chilled, like the classic, or warm from the grill.
Because this version of salmon with yogurt sauce is so versatile, it works well for any kind of entertaining, whether it’s for a large group or a small family. The sauce can be made ahead so the flavors have time to meld, and the salmon can be grilled in advance, too. Then, everything can be refrigerated and cooled for a refreshing and light summer meal or as part of a buffet.
- 1 cup plain Greek yogurt
- 3 tablespoons chopped fresh dill
- 2 tablespoons drained capers, chopped
- 1 tablespoon mayonnaise
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 fillet (1 1/4 lbs.) salmon
- 1 tablespoon vegetable oil
- Heat grill to RED zone.
- Meanwhile, in a medium bowl, stir yogurt, dill, capers, mayonnaise, lemon juice, garlic, salt and pepper until well blended. Cover and refrigerate until ready to serve.
- Brush salmon with oil and grill, flesh side down for 8 to 10 minutes. Turn over and continue to grill for 4 to 5 minutes. Cover and refrigerate.
- Serve cold salmon with sauce.
But restaurant-quality results don’t have to come from a steakhouse. Instead, they can start at home with an indoor grill that does what most grills can’t: keep meat tender and juicy without overcooking it.