Ingredients:

  • 2 (170g / 6 oz) skin-on salmon fillets
  • 1 tbsp extra virgin olive oil
  • ½ tsp fine sea salt
  • ¼ tsp freshly ground black pepper
  • 1 tsp lemon zest (from 1 medium lemon)
  • 2 tbsp full-fat mayonnaise
  • 2 tbsp plain Greek yoghurt
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 tbsp freshly chopped dill
  • 1 small garlic clove, finely minced
  • Pinch of cayenne pepper (optional)
  • Salt and pepper to taste
  • 2 medium ripe avocados, diced
  • 1 small English cucumber, seeded and diced
  • 2 medium spring onions (scallions), thinly sliced
  • ¼ cup finely chopped red onion (optional)

Instructions:

  1. Prepare and Sear the Salmon: Pat the salmon fillets very dry with kitchen paper. Season the flesh side liberally with salt, pepper, and lemon zest.
  2. Heat the olive oil in the skillet over medium-high heat until shimmering. Place the salmon skin-side down in the pan. Reduce the heat slightly to medium. Sear undisturbed for 4–5 minutes until the skin is crisp and the color has climbed about 3/4 of the way up the fillet.
  3. Flip the salmon and cook for another 1–2 minutes until the internal temperature reaches 145°F (63°C). Transfer the salmon to a plate and allow it to cool completely. Once cool, remove the skin and gently flake the salmon into medium chunks using a fork. Place in the refrigerator to chill for 10–15 minutes.
  4. Whisk the Dressing: In a small bowl, combine the mayonnaise, Greek yoghurt, lemon juice, Dijon mustard, chopped dill, minced garlic, and cayenne (if using). Whisk until smooth and well combined.
  5. Taste and adjust seasoning, adding a little more salt or lemon juice as needed. The dressing should be vibrant and tangy.
  6. Combine the Salad Components: In the main mixing bowl, gently combine the diced avocado, diced cucumber, sliced spring onions, and red onion (if using). Add the chilled, flaked salmon to the vegetable mixture.
  7. Pour the prepared Zesty Dill Dressing over the salmon and vegetable mixture. Using a rubber spatula, fold the ingredients together very gently to coat everything without mashing the avocado or breaking the salmon.
  8. Chill and Serve: Cover the salad bowl and chill in the refrigerator for at least 20 minutes. Before serving, give it one final, gentle fold and taste again for seasoning. Serve immediately.