Ingredients:

  • 4 (6-ounce/170g) salmon fillets
  • 2 tablespoons olive oil (30ml)
  • 1 teaspoon sea salt (5g)
  • 1/2 teaspoon black pepper (2.5g)
  • 1 lemon, cut into wedges
  • 1/4 cup mayonnaise (55g)
  • 2 tablespoons plain Greek yogurt (30g)
  • 2 tablespoons fresh dill, finely chopped (5g)
  • 1 tablespoon fresh lemon juice (15ml)
  • 1 teaspoon Dijon mustard (5g)
  • 1/4 teaspoon garlic powder (1.25g)
  • Pinch of salt and pepper

Instructions:

  1. Preheat your grill to medium-high heat (about 400-450°F/200-230°C). Ensure the grill grates are clean and lightly oiled.
  2. Pat the salmon fillets dry with paper towels. Brush the salmon fillets with olive oil and season with salt and pepper.
  3. Place the salmon fillets skin-side down (if using skin-on) or directly on the grates. Grill for 4-6 minutes per side, depending on the thickness of the salmon, until it flakes easily with a fork and the internal temperature reaches 145°F (63°C).
  4. While the salmon is grilling, combine mayonnaise, yogurt, dill, lemon juice, Dijon mustard, garlic powder, salt, and pepper in a small bowl. Whisk until smooth and creamy.
  5. Remove the salmon from the grill and let it rest for a minute or two. Top with a generous dollop of the lemon-dill sauce and serve immediately with lemon wedges.