Classic Salmon with Dill Sauce

Salmon with dill sauce! You can’t get more classic or more delicious. The dill flowers are delicate and bold at the same time. Bonus! This savory, creamy, and tart sauce is the perfect accompaniment to the rich, beautiful redness of fresh, grilled salmon.

Gather up the ingredients, prepare your grill, and get cooking with this simple and wonderful dish.

For the sauce:

• 3/4 cup greek yogurt

• 2 teaspoons Dijon mustard

• 1 clove garlic, finely diced

• 1/4 cup fresh dill fronds, finely chopped

• 1 tablespoons lemon juice

• 2 teaspoons lemon zest

• 2 tablespoons olive oil

• 1/2 teaspoon salt

• 1/4 teaspoon honey or sugar

For the salmon:

• 1 wild Alaskan salmon fillet (1-2 pounds)

• salt and pepper

Start by heating your grill. If it is a gas grill, allow the grill to heat for 10 minutes before you place the fish on the grill.

To prepare the sauce, mix all the ingredients together. You want the sauce to drip off the spoon, not to run off the spoon or stick to the spoon, so adjust the thickness with additional lemon juice if it is too thick, or additional yogurt if it is too thin. Set aside for 20 minutes while you adjust the grill and prepare the fish.

Rinse the fish in cold water and pat dry. Place the fish on a clean tray and sprinkle generously with salt and pepper (1/4-1/2 teaspoon salt and pepper per pound).

Lightly oil your grill grates. Place salmon on the grill heated to medium (gas grill). Cook salmon for 6 minutes, skin side down. Test the fish flesh with a fork. If the fish is just beginning to flake, stay close to the grill and check it every 2 minutes. You don’t want to over cook the fisht. Remember, it will continue to cook for a minute after you remove it from the grill. You want the fish to just begin to flake with a fork before removing it from the grill. This takes between 10-15 minutes depending upon the thickness of the fillet. When the fish is ready, remove it from the grill by working your spatual between the skin and the flesh of the fish. The fish should slide off of the skin. Leave the skin on the grill. Place the fish on a clean platter.

Allow the fillet to sit for 1 minute on the serving platter. Plate individual serving of the fillet with a generous dollop of dill sauce. Enjoy.