Salmon is incredible, and this dish can be made with either salmon fillets or salmon steaks. Frankly, I prefer the fillets, but that’s a personal choice. I’ve made this dish both ways. When cooking the fillets, I often have the skin removed because many people would rather not deal with the skin. However, fillets are much more tasty when you leave the skin on. It’s entirely up to you.
When we make this particular recipe, you need about a pound of fillets. If you’re making salmon steaks, you can cook four steaks. This is a delicious dish. Everything about the sauce works together well here, the dill, the mustard, and the capers.
16 oz salmon fillets or 4 salmon steaks
1 tsp finely chopped lemon peel
8 oz plain Greek yogurt
1/4 cup fresh chopped dill (or 2 tbsp dried dill weed)
2 tbsp Dijon mustard
2 tbsp chopped chives
2 tbsp capers
Pink Himalayan Salt
Fresh ground black pepper
Whisk together the lemon peel, Greek yogurt, dill, chives and Dijon mustard. Set aside for about 30 minutes.
After 30 minutes, heat up a heavy bottom pan on medium-high heat. Brush the salmon with the olive oil and season with pepper and pink Himalayan salt. While the fish is cooking, add the capers to the sauce.
Cook the salmon over medium-high heat for five minutes on one side, and from 5-7 minutes after turning. (It will take longer if you’re cooking salmon steaks.) The salmon should flake when touched with a fork.
Place the sauce on your plates and sit the salmon on top. This dish is awesome with my Oven-Roasted Asparagus!