This recipe serves 4 as a main course after you set aside one third of the fish (see cooks' note, below) to make the capellini with salmon and lemon-dill-vodka sauce. Otherwise, it serves 6.
For salmon
1(3-lb) piece salmon fillet with skin (1 inch thick at thickest part; preferably center cut)
3/8teaspoonsalt
1/4teaspoonblack pepper
For sauce
1cuplow-fat plain Greek yogurt or plain whole-milk yogurt (see cooks' note, below)
2tablespoonsextra-virgin olive oil
2tablespoonswater
1tablespoonfinely grated fresh lime zest
1/2teaspoonfinely grated fresh orange zest
1teaspoonfresh orange juice
3/4teaspoonsalt
1/4 to 1/2teaspoonmild honey (to taste)
Special Equipment:
pliers (preferably needlenose)
Accompaniment:
lime wedges
Preheat broiler. Line rack of broiler pan with foil and lightly oil foil with some olive oil.
Pat fish dry and check for bones by running your hand over fish from thinnest to thickest end. Remove any bones with pliers. Sprinkle fish with salt and pepper, then broil 4 inches from heat 7 minutes. Cover fish loosely with foil and continue broiling until just cooked through, 7 to 9 minutes more.
While salmon broils, whisk together all sauce ingredients in a bowl until combined.
Serve salmon with sauce.
Cooks’ notes:
If reserving some salmon to make the capellini, set aside one third of cooked fillet and separate into large (about 1 1/2-inch) flakes, discarding skin and any dark flesh. (You should have about 2 cups.) Cool to room temperature, then chill, covered with plastic wrap, up to 2 days.
If you can't find Greek yogurt, buy regular plain whole-milk yogurt and drain it in a sieve or colander lined with a double thickness of paper towels, chilled, 1 hour.
