Grilled Salmon with Lemon Dressing

Grilling salmon skin-side down first gives it a head start on crisping while the flesh stays moist underneath, and four to five minutes on the second side is usually all it needs to finish.

Fatty fish like salmon is often included in liver-supportive eating patterns, typically as a swap for higher-fat cuts of red meat. The dressing here is simple — lemon juice and zest, a little extra virgin olive oil, and a touch of honey to round out the acidity — and it doubles as a light finishing sauce. Serve immediately while the fish is still warm.