Broiled Salmon with Citrus Yogurt Sauce

From the kitchen of Carly

A thick center-cut salmon fillet hits the broiler until its flesh turns silky and just cooked through. Bright citrus yogurt sauce cuts the richness: lime and orange zest stirred into Greek yogurt, finishing everything with sharp, creamy balance.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 (3-lb) piece salmon fillet with skin (1 inch thick at thickest part; preferably center cut)
  • 13/8 teaspoon salt
  • 11/4 teaspoon black pepper
  • 1"1 cup low-fat plain Greek yogurt or plain whole-milk yogurt (see cooks note, below)", 2 tablespoons extra-virgin olive oil
  • 12 tablespoons water
  • 11 teaspoon finely grated fresh lime zest
  • 11 tablespoon fresh lime juice
  • 11/2 teaspoon finely grated fresh orange zest
  • 11 teaspoon fresh orange juice
  • 13/4 teaspoon salt
  • 11/4 to 1/2 teaspoon mild honey (to taste)
  • 1Accompaniment: lime wedges
  • 1pliers (preferably needlenose)

Instructions

  1. Preheat broiler. Line rack of broiler pan with foil and lightly oil foil with some olive oil.

  2. Pat fish dry and check for bones by running your hand over fish from thinnest to thickest end. Remove any bones with pliers. Sprinkle fish with salt and pepper, then broil 4 inches from heat 7 minutes. Cover fish loosely with foil and continue broiling until just cooked through, 7 to 9 minutes more.

  3. While salmon broils, whisk together all sauce ingredients in a bowl until combined.

  4. Serve salmon with sauce.