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Calibrate Recipe

Gluten-free, Kosher, Halal, Metabolic Jumpstart

Active: 35 minutes
Total: 40 minutes
Serves 2

If you haven’t quite found your grilled fish niche, get ready to enjoy a super-satisfying flavor bomb in the form of tzatziki. This dip, made with creamy, protein-rich Greek yogurt, shredded cucumber, and lots of fresh herbs, is the perfect accompaniment to rich grilled salmon crusted with freshly crushed spices. We like to use Kirby cucumbers in tzatziki because their seeds are small and soft—that’s why they’re often pickled, and why you don’t need to worry about removing every single seed before grating. Kirby cucumbers’ mild, slightly sweet flavor pairs beautifully with the tangy yogurt and bright herbs. 

You can make the tzatziki up to a day ahead—just cover, refrigerate, and stir before serving. You’ll have about ¾ cup tzatziki left over from this recipe; keep it covered in the fridge for up to 3 days and enjoy it as a dip for your favorite sliced raw vegetables. You can also serve it with grilled chicken or lamb, or thin it with a drizzle of olive oil or squeeze of lemon juice and use it as a dressing for all kinds of salads.

Ingredients:

For the tzatziki:

  • 1 Kirby cucumber (about 4 ounces)
  • 1 large clove garlic, minced (about 1 teaspoon)
  • ½ cup plain whole Greek yogurt
  • ½ cup fresh mint leaves, finely chopped
  • 1 tablespoon fresh dill fronds, finely chopped (or ¼ teaspoon dried dill)
  • 1 teaspoon fresh oregano leaves, finely chopped
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon extra-virgin olive oil
  • Fine sea salt and freshly ground black pepper

For the salmon:

  • Olive oil cooking spray or avocado oil, for the grill pan
  • ½ teaspoon fennel seeds (or ¼ teaspoon ground fennel)
  • ½ teaspoon coriander seeds (or ¼ teaspoon ground coriander)
  • Two 1-inch-thick skin-on salmon fillets (about 4 ounces each), at room temperature
  • 2 teaspoons avocado oil
  • Fine sea salt and freshly ground black pepper

Directions: 

  1. For the tzatziki: Peel and seed the cucumber. Grate the cucumber on the large holes of a box grater over 2 sheets of paper towels. Spread the grated cucumber evenly over the paper towels, leaving a 1-inch border around the sides. Roll up the paper towels with the grated cucumber and set aside to drain while you prep the remaining tzatziki ingredients, 5 to 10 minutes. 
  2. Meanwhile, combine the garlic, yogurt, mint, dill, oregano, lemon juice, olive oil, ¼ teaspoon salt, and ½ teaspoon pepper in a medium bowl. Unroll the paper towels and add in the grated cucumber. Gently stir until just combined. Cover and refrigerate until ready to serve. Makes 1 cup.
  3. For the salmon: Heat a grill pan over medium-high heat until very hot, 3 to 4 minutes. Coat with cooking spray or brush with 1 teaspoon avocado oil.
  4. Alternatively, prepare a grill for even medium-high heat (about 375°F to 400°F). If using a charcoal grill, build an even layer of hot coals. If using a gas grill, heat both sides evenly. Spray the grill grates with cooking spray (from a distance to avoid flare ups).
  5. Meanwhile, grind the fennel and coriander seeds in the bowl of a mortar and pestle until evenly crushed, 30 seconds to 1 minute. (Alternatively, use a spice grinder.)
  6. Pat the salmon dry and place skin-side down on a small plate. Brush each fillet with 1 teaspoon oil and sprinkle both sides with ¼ teaspoon each salt and pepper. Sprinkle the tops with the spice mixture, patting gently to adhere. Grill the salmon, skin-side down, until the skin is crisp and the fish is cooked about halfway up the sides, 5 to 6 minutes. Using a spatula or tongs, gently flip the salmon and continue to cook until cooked through to desired doneness or an instant-read thermometer registers 140°F, 3 to 4 minutes more (take care not to let the spice mixture burn).
  7. Serve each fillet with 2 tablespoons of the tzatziki on the side.

Test Kitchen Tip: Grinding whole spices yourself is a great way to add a delicious crust with a satisfying crunch. Don’t have a mortar and pestle or a spice grinder? Sub in ¼ teaspoon each pre-ground fennel and coriander in place of the ½ teaspoon fennel seeds and coriander seeds for the same flavor without the crisp texture.