Preparing Dill Cream Sauce

1. Wash a lemon under cold running water and use a grater to shred 1/2 tsp. of its peel onto a cutting board. Set the lemon to the side.

2. Chop 1/4 cup of fresh dill or measure out 1 tsp. of dried dill weed and place it in a glass or plastic bowl. Chop up 1/4 cup of green onions and add the onions to the bowl.

3. Use a large spoon to blend in one carton of plain low fat yogurt and 1 tbsp. of capers into the bowl. Stir the mixture until it is creamy.

Preparing the Salmon

1. Place one 16 oz. or larger skinned salmon fillet on the cutting board. Cut the fish into four equal portions.

   If the salmon is not already skinned, place the blade of a sharp knife underneath the gray skin and slowly move the blade away from you to cut the skin from the fish.

2. Use a pastry brush to apply olive oil to both sides of the fish. Spray your indoor or outdoor grill with non-stick cooking spray. Set the grill on medium and let it preheat for five to 10 minutes. If using an oven instead, preheat to 350 degrees Fahrenheit.

3. Place the salmon fillets on the grill and let them cook for five minutes then use a spatula to turn the salmon over. Grill for an additional five to seven minutes until the fish is flaky --- use a fork to test the salmon.

   If cooking in the oven, place the salmon fillets on a sheet of heavy-duty aluminum foil; sprinkle the fish with lemon pepper or salt. Add 1 tsp. of butter, if desired, then fold foil around the salmon tightly. Place the foil on a cookie sheet or pan and place in your oven. Bake the fish for 20 minutes. Remove the sheet or pan after the allocated time, open the foil to expose the fish, and place the sheet or pan back in the oven for eight to 12 minutes or until the fish is flaky --- use a fork to test the salmon.

4. Remove the salmon from your grill or oven and place it on a plate or platter. Spoon 2 tbsp. or more of the dill cream sauce onto the salmon. Garnish the plate or platter with one to two lemon wedges or 1 tbsp. of fresh dill, if desired.