1. 1

   Step 1

   Wash the organic lemon with hot water, pat dry, and finely grate about 2 tsp of zest.

2. 2

   Step 2

   Halve the lemon. Juice one half and slice the other half, then set aside.

3. 3

   Step 3

   Melt 30 g of yogurt butter in a small saucepan over medium heat.

   Timer 3 min
4. 4

   Step 4

   Stir 1 tsp of sweet mustard, the lemon juice, and the lemon zest into the melted butter.

5. 5

   Step 5

   Rinse 800 g of salmon steaks, pat dry with paper towels, and brush all over with the lemon butter.

6. 6

   Step 6

   Season the salmon steaks with salt and plenty of coarsely ground colorful peppercorns.

7. 7

   Step 7

   Grill the steaks on a grill tray for 5-7 minutes on each side.

   Timer 12 min
8. 8

   Step 8

   Serve the finished fish garnished with the lemon slices.

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