Ingredients
- For the Salmon:
- 4 pieces of salmon (approx. 4–6 oz each)
- 1 tablespoon olive oil (for brushing)
- Salt and pepper (to taste)
- For the Yogurt Sauce:
- ½ cup plain Greek yogurt
- ¼ cup fresh dill (chopped)
- ½ teaspoon wasabi paste
- 2.5 tablespoons lemon juice
- Salt and pepper (to taste, be generous!)
Instructions
- Prepare the Grill: Preheat your grill to medium-high heat.
- Season the Salmon: Brush the salmon pieces with olive oil and season generously with salt and pepper.
- Make the Yogurt Sauce: In a small bowl, combine the Greek yogurt, chopped dill, wasabi paste, lemon juice, salt, and pepper. Stir until well combined. Adjust the seasoning to your taste (it may need a bit more salt depending on your preference).
- Grill the Salmon: Place the salmon on the grill, skin-side down, and cook for about 5 minutes without moving it. Carefully flip the salmon and cook for another 4 minutes, or until it’s cooked through and flakes easily with a fork.
- Serve: Remove the salmon from the grill and drizzle with the wasabi-dill yogurt sauce. Serve immediately and enjoy!
Notes
- Other Ways to Cook Salmon: If you prefer crispy skin but don’t want to fire up the grill, you can pan-sear the salmon on the stovetop. For a more buttery-soft texture, you can bake the salmon in the oven at 400°F for 10-12 minutes or cover it with foil while grilling to steam it.
- Leftovers: While best enjoyed fresh, leftover cooked salmon will keep for about 3 days in the fridge. Store any remaining sauce separately.
- What to Serve With: Pair this salmon with roasted vegetables or grains like quinoa, farro, couscous, or even pasta. Great veggie sides to try include roasted broccolini, grilled kale salad, or roasted zucchini with parmesan.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 piece of salmon with sauce
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 80mg
