Ingredients:

  • 4 (6 oz) Coho salmon fillets (~170 g each)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 1 lemon, sliced into wedges
  • ¼ cup (60 ml) Greek yogurt or sour cream
  • 2 tablespoons fresh dill, finely chopped
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 garlic clove, minced

Instructions:

  1. Pat the salmon fillets dry with paper towels. Season generously with salt and pepper on both sides.
  2. In a small bowl, whisk together Greek yogurt, dill, lemon juice, lemon zest, and minced garlic. Season with salt and pepper. Set aside in the refrigerator.
  3. Warm the skillet over medium-high heat. Add olive oil and allow it to shimmer but not smoke.
  4. Place the fillets skin-side down in the hot skillet, pressing gently with a spatula for even contact. Cook for 4-5 minutes until skin is crispy and fish is opaque about two-thirds of the way up. Flip carefully and cook for another 2-3 minutes until the internal temperature reaches 125°F (52°C).
  5. Transfer salmon to plates and let rest for a minute. Spoon lemon dill sauce over the top or serve on the side. Garnish with lemon wedges before serving.