Grilled Sockeye Salmon with Horseradish Yogurt Sauce
Print Recipe
Grilled Sockeye Salmon with Horseradish Yogurt Sauce
Course Seafood
Prep Time 20 minutes
Cook Time 15 minutes
Passive Time 35 minutes
Servings
People
Course Seafood
Prep Time 20 minutes
Cook Time 15 minutes
Passive Time 35 minutes
Servings
People
Instructions
  1. Preheat grill to medium-high heat, around 350ºF.
  2. Brush salmon on both sides with olive oil and season with salt and pepper.
  3. Oil the grill liberally with non-stick spray or oiled cloth and place salmon flesh side down/skin side up.
  4. Grill 3 to 5 minutes then rotate 45º and cook an additional 3 to 5 minutes or until salmon has grill marks.
  5. Flip salmon over and finish cooking skin side down until flaky and the internal temperature reads at least 145ºF. While salmon is grilling make the yogurt sauce.
  6. In a bowl combine yogurt, lemon juice, garlic, Dijon mustard and horseradish. Whisk to combine until well blended, season with salt and pepper to taste
  7. Allow salmon to rest 10 minutes before serving with yogurt sauce
  8. Refrigerate any unused portion of sauce for up to 1 week.
Share this Recipe

Add Comment

Your email address will not be published. Required fields are marked *