androidapplearrowcart-big-outlinecart-fullcheckchef-hatall-gridbullseyelightbulbcircle-mediumcircle-smallclockdownloaddownloadenlargefacebookinstagrammagnifiermenu-arrow-downpointerprintersharestartwitteruser-simpleyoutubescroll-indicator-firescroll-indicator-arrowscroll-indicator-arrowscroll-indicator-arrow

Salmon with Grilled Lemons and Yogurt Sauce

Jamie Purviance

Difficulty: easy
  • People

    Serves 4

  • Prep Time

    15 mins

  • Marinating Time

    15 to 30 mins

  • Grilling Time

    6 to 8 mins

Ingredients
Instructions

the Ingredients

Salmon300

Sauce

  • Completed step ¾ cup whole milk Greek-style yogurt
  • Completed step 1 small garlic clove, minced or pushed through a press
  • Completed step 1 tablespoon fresh lemon juice
  • Completed step 2 teaspoons finely chopped fresh dill
  • Completed step ¼ teaspoon finely grated lemon zest
  • Completed step ¼ teaspoon Sriracha
  • Completed step ¼ teaspoon kosher salt

Marinade

  • Completed step 1 tablespoon extra-virgin olive oil
  • Completed step 1 tablespoon fresh lemon juice
  • Completed step 1 small garlic clove, minced or pushed through a press
  • Completed step 1 teaspoon soy sauce
  • Completed step 1 teaspoon runny honey
  • Completed step ½ teaspoon Sriracha
  • Completed step 4 salmon fillets (with skin), each (6 to 8 ounces) and (1 to 1¼-inch) thick, pin-bones removed
  • Completed step Kosher salt
  • Completed step Freshly ground black pepper
  • Completed step 1 large lemon, sliced (¼-inch) thick, seeds removed
  • Completed step Fresh dill sprigs, for garnish

Special Equipment

  • cast-iron griddle or skillet
  • instant-read thermometer

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • In a small bowl whisk the sauce ingredients. Refrigerate until use.
  • In a separate small bowl whisk the marinade ingredients.
  • Pat the salmon dry and arrange, skin-side down, in a baking dish. Generously brush the flesh sides with the marinade and lightly season with salt and pepper. Let stand at room temperature for 15 to 30 minutes.
  • Arrange the lemon slices on a plate and brush on both sides with some of the remaining marinade.
  • Prepare the grill for direct cooking over medium heat (350° to 400°F). Preheat a griddle or large cast-iron skillet in the center of the grill for 10 minutes.
    Set the griddle insert in place to preheat the grill. Set the grill to Manual Mode level 6 and preheat for 15 minutes.
  • Using a metal spatula, place the salmon directly on the hot griddle, flesh-side down first, spacing the fillets evenly so they are easy to turn. Close the lid and sear the salmon over direct medium heat, with the lid closed, until you can lift the salmon fillets off the griddle without sticking, about 3 minutes. Turn the salmon fillets over and baste with the sauce. Close the lid, and continue to cook to your preferred doneness, 3 to 5 minutes more for medium rare, depending on the thickness. While the salmon is cooking, grill the lemon slices on the cooking grates over direct medium heat until the lemons are charred and lightly caramelized in spots, 3 to 4 minutes, turning once or twice. Slip a spatula between the skin and the flesh of the salmon and transfer the salmon and lemons to individual serving plates. Garnish with fresh dill sprigs and serve with the yogurt sauce.
    Using a metal spatula, place the salmon directly on the hot griddle, flesh-side down first, spacing the fillets evenly so they are easy to turn. With the lid open and sear the salmon over medium heat, until you can lift the salmon fillets off the griddle without sticking, about 3 minutes. Turn the salmon fillets over and baste with the sauce. Continue to cook to your preferred doneness, 3 to 5 minutes more for medium rare, depending on the thickness. While the salmon is cooking, grill the lemon slices on the cooking grates over medium heat until the lemons are charred and lightly caramelized in spots, 3 to 4 minutes, turning once or twice. Slip a spatula between the skin and the flesh of the salmon and transfer the salmon and lemons to individual serving plates. Garnish with fresh dill sprigs and serve with the yogurt sauce.

More Seafood recipes

You May Also Like