While the grill heats, whisk together the Dijon mustard, Greek yogurt, honey, and fresh lemon juice in a small bowl until smooth and well combined. Fold in the finely snipped chives and lemon zest, then taste and adjust seasoning with a small pinch of sea salt and cracked black pepper if needed. Set aside at room temperature until ready to serve—this sauce is best served fresh and will help balance the richness of the grilled salmon.

Pat the salmon steaks dry with paper towels to remove excess moisture—this is crucial for achieving a good sear and crispy exterior. Brush both sides of each salmon steak evenly with avocado oil, then sprinkle with sea salt, cracked black pepper, and garlic powder on both sides. I like to season generously on the skin side since it will be the first to hit the grill and benefit from the direct heat.

Preheat your grill to medium-high heat (around 375-400°F if using a temperature gauge). Once the grill is hot and grates are clean and lightly oiled, place the salmon steaks skin-side down and grill for 5-7 minutes without moving them—this allows the skin to crisp and the fish to develop a flavorful crust. Flip carefully and grill the other side for another 5-7 minutes until the salmon is cooked through but still moist in the center (the flesh should flake easily when tested with a fork). I find that leaving the salmon undisturbed on the first side really makes a difference in texture and flavor.

Transfer the grilled salmon steaks to serving plates while still warm. Generously spoon the mustard-yogurt sauce from Step 1 over the top of each salmon steak, allowing some to pool on the plate for added flavor and visual appeal. Serve immediately while the salmon is still warm and the sauce is at room temperature for the best contrast in temperature and taste.