The Briny Lemon: Yogurt-Marinated Grilled Salmon over Herbed Rice

Salmon is one of the most healthful of fishes—and one of the tastiest. And like most other varieties of fish (or anything, for that matter), the simplest preparation is the best.

Here, an easy, no-frills mixture of creamy Greek yogurt, a splash of fresh lemon juice, and savory fresh herbs come together quickly to create both the marinade and serving sauce for the salmon. And the cilantro and chives used in the sauce do double duty in the simple rice bed for the fish—along with a little extra herbal flavor from chopped parsley.

Give the creamy marinade about an hour to work on the fish in the fridge, cook the rice, then pan-grill the salmon, and this light but flavor-loaded dinner is on the table in less than 10 minutes.

Serves 2

Ingredients

1/3 cup plain Greek yogurt
3 tsp coarsely chopped cilantro, divided
3 tsp coarsely chopped chives, divided
2 tsp fresh lemon juice
sea salt
freshly ground black pepper
2 5-oz salmon filets, skin on 1 side
olive oil, for brushing
1 tsp coarsely chopped flat-leaf parsley
1 cup cooked rice

Herbs, Lemon, and Yogurt

Salmon Filets

Preparation

Combine the yogurt, 1 teaspoon cilantro, 1 teaspoon chives, and the lemon juice in a bowl and season with salt and pepper. Transfer 1/2 the mixture to a small bowl and refrigerate until ready to serve.
Rub the remaining mixture all over the salmon filets. Wrap in plastic wrap and refrigerate 1 hour. Let stand at room temperature 15 minutes before continuing.

Yogurt Mixture

Salmon with Yogurt Rub

Ready to Refrigerate

Heat a grill-pan over medium-high heat and brush with olive oil. Season the salmon with salt and pepper and grill skin-side up until the flesh on the bottom is lightly charred, 3-4 minutes, depending on thickness.
Turn and grill skin-side down until just cooked through but still opaque in the middle, 2-3 minutes longer. Lift the salmon off its skin and let rest 2 minutes.
Meanwhile, stir the remaining 2 teaspoons cilantro, remaining 2 teaspoons chives, and the parsley into the cooked rice and season with salt and pepper.