Grilled Salmon Recipe

Make the sauce

In a medium bowl combine 1 cup Greek yogurt, 2 tbs mayonnaise, 2 tbs finely chopped fresh dill, 1 tbs fresh lemon juice, 1 tsp Dijon, 1 tsp minced garlic, 1/2 tsp salt and 1/4 tsp black pepper. Whisk until smooth. Taste and adjust seasoning or acidity (add up to 1 tbs more lemon juice if you prefer brighter flavor). Cover and refrigerate while you prepare the rest (can be made up to 24 hours ahead).

Prep salmon

Pat 4 salmon fillets dry with paper towels. Brush both sides with 2 tbs olive oil. Season skin and flesh evenly with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper. Zest the lemon and reserve; cut lemon in half for grilling/serving.

Preheat grill or pan

Preheat an outdoor grill to medium-high (about 400°F / 200°C) or heat a heavy cast-iron skillet over medium-high heat until very hot. Oil the grill grates or add a thin film of oil to the pan to prevent sticking.

Grill/ Sear salmon

Place salmon skin-side down on the grill or in the skillet. Cook without moving for 4–6 minutes, until the skin is crisp and the fillet is cooked about two-thirds of the way up the side. Flip gently and cook 1.5–3 minutes more, until the internal temperature reads 125–130°F (52–54°C) for medium-rare to medium, or longer to your desired doneness. If using lemon halves, place cut side down on the grill alongside the fish for 1–2 minutes to caramelize lightly.

Rest

Remove salmon from the heat and transfer to a plate. Let rest 3–4 minutes (carryover cooking will bring it to final temperature). Squeeze a little grilled lemon over the fillets and sprinkle reserved lemon zest if desired.

Prepare romaine and vegetables

While salmon cooks, halve and core 2 romaine hearts lengthwise (or chop into large bite-size pieces if preferred). Thinly slice 1/2 red onion into rings and separate. If using, halve 1 cup cherry tomatoes. Place romaine, sliced red onion, 2 tbs rinsed capers and optional tomatoes in a large bowl.

Dress salad

In a small bowl whisk together 2 tbs extra virgin olive oil, 1 tbs red wine vinegar, 1/2 tsp salt and 1/2 tsp black pepper. Taste and adjust. Pour dressing over the salad components and toss gently to combine just before serving so the lettuce stays crisp.

Assemble plates

Divide dressed romaine among 4 plates. Top each portion with a grilled salmon fillet. Spoon 2–3 tbs creamy dill sauce per plate over or beside the salmon. Garnish with capers distributed on top, a lemon wedge, and an optional sprig of dill.

Serve immediately while salmon is warm and skin is crisp. Leftover sauce can be refrigerated for up to 3 days. If you prefer the salad cold, assemble romaine and dressing in advance and keep chilled; add warm salmon just before serving.