Grilled Salmon with Dill-Caper Sauce

Dill-Caper Sauce
1/2 cup each mayonnaise and sour cream
1 clove garlic, peeled and minced
2 Tbsp capers, drained and rinsed
2 Tbsp stemmed and minced fresh dill
zest of 1 lemon
lemon juice to taste

Combine all ingredients in a small bowl, mixing well. Cover and refrigerate for one hour before serving.

Grilled Salmon
Four 5 to 6-oz salmon filets, skin off
salt and pepper to season
about 2 Tbsp olive oil

Clean, preheat and oil the grill. When hot, season and lightly oil the salmon and place on the grill. Cook for about 2 minutes, then, using a fish spatula, turn 90° and continue cooking for another 2 minutes. Turn the salmon over and cook 2 minutes, then turn 90° and cook until the salmon is lightly springy to the touch. Remove and serve immediately.

Note: If you are cooking skin-on salmon you will need to start the salmon flesh side down, Then, when you turn the fish over, add about 2 more minutes to the total cooking time. The skin will stick to the grill, so you can fight with it, or slide the fish spatula between the flesh and skin to remove the salmon.