This recipe adds a bit of spice to your summertime grilled salmon recipe. Using Greek yogurt as the base of the sauce, it's incredibly easy to make, too.
In a small bowl, whisk together the yogurt, avocado, ginger, wasabi, soy sauce, and ½ teaspoon of the salt. Cover and chill.
Place the salmon on a cutting board. Rub the top and bottom of the fillets with canola oil and season with remaining 1 teaspoon of the salt.
Heat a grill pan coated with cooking spray over medium-high heat. Place the salmon in the pan, flat-side up. Cook until browned, about 4-5 minutes per side. Transfer to a plate and serve with the chilled sauce.