Broiled Salmon with Citrus Yogurt Sauce

Preparation 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 (recipe follows), 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.

Preparation 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 (recipe follows), 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.