Salmon Platter Recipe

Prepare the salmon

Pat the salmon fillet dry with paper towels. Place it skin-side down on a plate or tray.

Make marinade

In a small bowl combine 1 tbs olive oil, 1 tbs lemon juice, 1 tsp minced garlic, 1 tsp sea salt, 1 tsp freshly ground black pepper, and 1 tbs chopped fresh dill. Whisk to combine.

Marinate

Brush the marinade evenly over the flesh side of the salmon and a light coat on the skin. Let sit at room temperature for 10–15 minutes (or refrigerate up to 30 minutes).

Preheat grill or pan

Preheat a grill to medium-high (around 400°F / 200°C) or heat a heavy skillet (cast iron preferred) over medium-high heat. Oil the grates or skillet lightly to prevent sticking.

Cook the salmon

Place the salmon skin-side down on the hot grill or skillet. Cook without moving for 4–6 minutes depending on thickness, until the skin is crisp and the flesh is opaque about two-thirds of the way up the fillet.

Finish

Carefully flip the salmon and cook an additional 1–2 minutes for medium doneness (internal temperature ~125–130°F / 51–54°C) or longer for well done. Remove from heat and let rest 3–4 minutes. Squeeze one lemon wedge over the fillet and scatter a little extra chopped dill on top.

Assemble salad

In a bowl toss 2 cups mixed baby greens, 1 cup halved cherry tomatoes, 1/2 cup thin cucumber slices, and sliced avocado with 1 tbs extra virgin olive oil, 1/4 tsp sea salt and 1/4 tsp black pepper. Toss lightly to combine.

Plate the platter

Arrange the dressed greens and vegetables on a serving platter. Place the rested salmon fillet alongside or on top of the greens. Add 3–4 lemon wedges to the platter for guests to squeeze.

Make the sauce

Whisk together 1/2 cup plain Greek yogurt, 2 tsp mayonnaise, 1 tsp chopped fresh dill, 1 tsp lemon juice, 1/2 tsp honey (if using), 1/8 tsp sea salt and 1/8 tsp black pepper until smooth. Taste and adjust seasoning. Chill until ready to serve.

Serve

Spoon the sauce into a small ramekin and place on the platter next to the salmon for dipping.