Serves 4.


  • 175g pot Tims Dairy Greek Style yogurt with Raspberry
  • 20g finely chopped fresh dill
  • a pinch of chilli flakes
  • zest of one lemon, grated
  • 4 boneless salmon fillets with skin on
  • sea salt and freshly ground black pepper
  • a small knob of butter and olive oil for frying


Combine the yogurt, dill, chilli flakes and lemon zest in a zip-close plastic bag and mix well. Add the fillets. Squeeze out the air and seal the bag. Turn to coat the fillets. Refrigerate for at least 2 hours or preferably overnight.

Pre-heat the grill. Remove the salmon fillets from the marinade and place on a plate, scraping off the marinade from the skin and sprinkling with sea salt flakes. This makes the skin crispy.

Heat butter and olive oil in a frying pan over a medium to high heat. Cook salmon, skin-side down, for 4-5 minutes depending on thickness. Place the pan under a hot grill and cook for 3 minutes. Test with a fork: if the salmon flakes, it’s ready.

Adjust the seasoning if needed.

To Serve:

Theodore says: “I like eating the salmon pink in the middle with some rice pilaf.”


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