10-minute Salmon With Yogurt Dill Sauce

1 pound salmon (with skin on (approx. weight - you'll want 4 x thin portions))

1 cup Greek yogurt (preferably an authentic brand made with just milk and live yogurt cultures (whole milk or skim both fine))

1 clove garlic (crushed (½ to 1½ cloves to taste & depending on the size of the clove))

2 tablespoons fresh dill (chopped finely (or substitute with 1.5 teaspoons dried dill))

2 tablespoons fresh parsley (chopped finely )

½ lemon (juice only (around 3 big squeezes))

⅓ teaspoon salt (or to taste, plus extra for the salmon)

¼ teaspoon pepper (or to taste, plus extra for the salmon)

More fresh herbs and lemon wedges for squeezing over at the table

Add a large drizzle of oil to a large frying pan/skillet. Heat on a medium high heat until hot. Sprinkle the salmon all over with salt and pepper, then add skin-side down to the pan. Let cook for 4 to 5 minutes without moving - until the skin is crisp.
Carefully turn the salmon over with a fish slice or similar. Let cook for a further 2 to 3 minutes, or until 'just' cooked through. Press down gently so that all parts of the salmon make contact with the pan. If the salmon is thick, turn it on its sides too and let cook for a further few seconds that way.
Meanwhile, in a medium mixing bowl, mix together the Greek yogurt, crushed garlic, dill, parsley, lemon juice and salt and pepper until well combined.
Serve the cooked salmon with the yogurt dill lemon sauce spooned on top and extra fresh herbs (if you like). Let everyone squeeze more lemon over at the table, if you like.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍽️Main Dish

CuisineMediterranean

Occasions📆Everyday⏱️Quick Meal

Season🔁Year-round

DifficultyEasy ⏰ 10m