There’s something deeply satisfying about grilling fish — the sizzle as it hits the pan, the caramelized edges, the bright smell of lemon cutting through the air. Grilled salmon is elegance made simple.
The Story Behind the Dish
This recipe was inspired by a dinner I had on the coast of Norway. The chef served salmon caught that morning, seasoned only with salt, pepper, and lemon. “Let the fish speak for itself,” he said. That line never left me.
Ingredients:
- 2 salmon fillets
- Salt and pepper
- Olive oil
- Juice of ½ lemon
- 1 tablespoon chopped dill
- ½ cup Greek yogurt
Preparation:
Brush the salmon with olive oil and season well. Grill skin-side down for 4–5 minutes, then flip gently and cook another 3 minutes.
For the sauce, mix yogurt, lemon juice, and dill. Serve drizzled over the fish.
Pro Tip:
Don’t overcook. Perfect salmon should flake gently but stay moist in the center.
This dish is simplicity refined — fresh, light, and full of flavor. Each bite captures the balance between land and sea, elegance and ease.
