- 1 lb. fresh salmon filet
- 2 tsp. olive oil
- 1/4 tsp. sea salt
- 1/4 tsp. black pepper
- 1/2 c. Daisy Light Sour Cream
- 1 tsp. dried dill weed
- 1 tsp. fresh grated lemon zest
- 1 tsp. honey
- 1 tsp. Dijon mustard
- 1 tsp. lemon juice
- 1 Tbsp. capers, drained
- 1 garlic clove, minced
Spray a grill grate with cooking spray or brush with oil.
Heat a gas or charcoal grill.
Brush the top of the salmon with the olive oil; sprinkle with the salt and pepper.
Grill over medium heat, skin side up, for 3 minutes. Using a broad spatula, turn the fish over; grill for 5 to 7 minutes or until the salmon flakes easily with a fork.
Meanwhile, in a medium bowl, mix all of the remaining ingredients.
Serve the sauce over salmon.