Ingredients:

  • 4 (6-oz) Center-cut salmon fillets (skin-on)
  • 2 tbsp Extra virgin olive oil
  • 1 tsp Coarse sea salt
  • 0.5 tsp Cracked black pepper
  • 3 cloves Garlic, microplaned
  • 1 tbsp Fresh lemon zest
  • 1 tbsp Fresh parsley, finely minced
  • 1 tbsp Ghee or grass-fed butter, melted
  • 0.25 cup Greek yogurt
  • 1 tbsp Fresh dill, chopped
  • 1 tbsp Lemon juice
  • 0.5 tsp Honey

Instructions:

  1. Pat the 4 (6 oz) fillets with paper towels until the skin feels tacky and bone dry.
  2. Mix 2 tbsp olive oil, 1 tsp salt, 0.5 tsp pepper, 3 cloves microplaned garlic, and 1 tbsp lemon zest in a small bowl.
  3. Rub the garlic citrus paste over the flesh side of the salmon, pressing it in firmly.
  4. Preheat the grill. Set your heat to medium high and wait until the grates are shimmering.
  5. Dip a folded paper towel in oil and use tongs to rub it over the hot grates.
  6. Place the fillets on the grill and cook for 6 minutes without moving them.
  7. Brush the 1 tbsp melted ghee over the top of the fillets while the skin crisps.
  8. Slide your spatula under the skin and flip until the fish releases naturally.
  9. Cook for another 2 to 4 minutes until the internal temperature hits 143°F.
  10. Combine 0.25 cup yogurt, 1 tbsp dill, 1 tbsp lemon juice, and 0.5 tsp honey. Serve immediately.