Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Amy Wilson
Adding an entire lemon—skin, pith, and flesh—to the sauce for grilled salmon provides it with brightness and texture. Any bitterness from the pith will be offset by the sesame oil and honey. That balance makes it a super versatile condiment that pairs well with grilled or roasted vegetables and is great as a topping for stews and braises come winter. And remember: You absolutely want to cook fish that still has its skin on. It protects the fish while it grills and, despite what you think or have been told, will help it release from the grill grates more easily.