Salmon with Green Goddess Sauce

Step-by-step instructions.

1. Blend the sauce

   Blend yogurt, parsley, chives, dill, lemon juice, garlic, Dijon, and ½ tsp of the Diamond Crystal salt until smooth. Add a teaspoon of water at a time for a drizzleable sauce. Refrigerate while you cook.

2. Season the salmon

   Pat salmon dry and coat with oil, the remaining salt, pepper, and paprika. Heat a heavy skillet over medium-high heat.

3. Sear

   Place salmon skin-side down and press gently for a few seconds to keep it flat. Cook 5–7 minutes, then turn carefully and cook 2–5 minutes longer. Reduce heat if the surface browns too fast. Check for 145°F in the thickest part. On a clean, oiled medium-high grill, follow the same temperature endpoint and turn carefully once.

4. Finish with herbs

   Plate the salmon and spoon or drizzle over the cold sauce. Serve extra sauce separately. Rice and asparagus shown are optional sides and are not included in the ingredient quantities.