Grilled Salmon Steaks with Coriander-Garlic Yoghurt Sauce

Ingredients for Grilled Salmon Steaks with Coriander-Garlic Yoghurt Sauce

• Vegetable oil (for grill)

• 2 serrano chillies

• 2 garlic cloves

• 1 cup coriander leaves with tender stems

• 120ml plain whole-milk Greek yoghurt

• 1 tablespoon extra-virgin olive oil

• 1 teaspoon honey

• 2 (350g) bone-in salmon steaks

• Kosher salt

How to make Grilled Salmon Steaks with Coriander-Garlic Yoghurt Sauce

Prepare a grill for medium-high heat; oil grate. Remove and discard seeds from 1 chilli. Purée both chillies, garlic, coriander, yoghurt, oil, honey, and 60ml water in a blender until smooth; season well with salt. Transfer half of sauce to a small bowl and set aside for serving.

Season salmon steaks lightly with salt. Grill, turning once or twice, until flesh is starting to turn opaque, about 4 minutes. Continue to grill, turning often and basting with remaining sauce, until opaque all the way through, about 4 minutes longer. Serve with reserved sauce alongside.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.