Step 1

Preheat a barbecue or large chargrill pan to medium-high.

Step 2

Brush the salmon fillets lightly with oil and season. Cook fillets, covered with the hood if using the barbecue, for 3 minutes, then carefully turn over and cook for a further 3 minutes or until cooked but still slightly translucent in the centre. Loosely cover with foil and rest for a few minutes.

Step 3

For the dressing, place lemon juice and 1 1/2 teaspoons sea salt in a small bowl, and whisk until the salt dissolves. Whisk in the oil, then stir in the capers and oregano leaves just before serving.

Step 4

To serve, divide the salmon among plates and spoon the dressing over the top. Serve with almond skordalia, dill pilaf and lemon wedges, if desired.