Crisp-edged salmon with a fragrant cracked pepper crust and a cool lemon-dill yoghurt sauce. It is fast, polished and ideal with salad or roasted potatoes.
Ingredients
- 4 salmon fillets, skin on if preferred
- 1 tbsp olive oil
- 1 tsp sea salt
- 2 tsp coarsely cracked black pepper
- 1 tsp lemon zest
- 1/2 tsp ground coriander, optional
- 1/2 cup Greek yoghurt
- 1 tbsp lemon juice
- 1 tbsp chopped dill
- 1 small garlic clove, finely grated
Method
Pat salmon dry. Rub with olive oil, then season the top with salt, cracked pepper, lemon zest and coriander if using.
Mix yoghurt, lemon juice, dill and garlic in a small bowl. Season with a pinch of salt and set aside.
Heat a non-stick pan over medium-high heat. Place salmon skin-side down first if using skin, and cook for 4 to 5 minutes.
Turn and cook for another 2 to 4 minutes, depending on thickness, until just cooked through.
Serve with lemon-dill yoghurt and an extra crack of pepper.
Cook’s note: Press the pepper onto the fish firmly so it forms a light crust rather than falling into the pan.