AMY
I went to the market the other day and they had beautiful wild caught salmon on sale for $10.99 per pound. There was only one problem – they were fresh out!! I asked the fish monger, we’ll call him Fred, if by any chance there was more of a supply in the back. Yes, I turned into that person, but they normally do have an overstock of fish in the back at this particular store. I swear! Anyway, Fred let me know that because of the sale, they flew through their supply and the only option for wild caught salmon was in the freezer department, for $13.99 per pound.
Quick back story on me + fish: My eyes opened really wide when it comes to buying the right kind of fish when I was pregnant with our daughter, nearly six years ago. I’m a huge fish fan, so limiting my fish intake was difficult. That’s why when I did eat it, I only bought wild caught varieties. Now I try to only buy/eat wild caught fish, but on occasion, will buy farm raised.
Our kiddos requested this dish for dinner – my kids LOVE salmon, LOVE it!! – and I needed it to be ready to go, when we got home. In this moment, I opted for the farm raised. As the very polite fish monger, Fred, was reaching for the salmon from the case below him, his angel of a manager, we’ll call him Larry, walked up behind him and whispered something in his ear.
Fred looked up at me and asked if I’d seen the king salmon option in the case below. I nodded and then thought to myself, “Oh I saw it, alright. At its $32.99 per pound cost.” He went on to tell me that his manager just authorized for him to sell me the king salmon instead of the farm raised – AT THE SALE PRICE OF $10.99 PER POUND.
Ahhh!! I asked him if he was serious and Larry (the manager, keep up!) told me that it was getting close to its sell by date and if he kept it, it would just go to waste. He also told me that he’d hate to see me walk out as an unhappy customer. I thanked him countless times for being so generous and let him know that if it stands up to the hype, my kids will be very happy with their extra special salmon dinner – savor the flavor kids, this isn’t happening twice!
We got home and I started prepping what was about to be one of the best tasting salmon dishes I have honestly ever made.
I chopped the herbs, mixed the creamy greek yogurt with the slightly spicy & always tangy Dijon mustard, squeezed in a dollop of sweet honey, then stirred in the chopped briny & bright capers.
I slathered that delicious sauce all over the gorgeous salmon filets and popped them in the oven until they were barely cooked through.
Dollop 
Slather 
Barely Cooked
I finished it all under the broiler for a few minutes to give it a little much needed texture and extra flavor by way of a beautiful dark char.
If you take the King Salmon out of the equation, you will still get a tender, juicy and flavor packed result. Just adjust your cooking time based on the thickness of your filets. If you have a thinner filet, reduce the cooking time. If it’s thicker, then add more time. One important thing to keep in mind is that you will finish this under the broiler so make sure not to cook it all the way at 350 degrees in your oven. The last thing anyone wants is dry salmon that has the texture of tuna fish. Believe me, I’ve been there! It’s not a pretty sight or an enjoyable texture.
As long as you use your best judgement when it comes to the timing, I promise you’ll find that cooking with salmon is a lot easier than it appears. Please don’t be intimidated by it! If I can do it successfully, then so can you!
PrintSalmon with Creamy Herb Yogurt Sauce
- Prep Time: 10 minutes
- Cook Time: 20 – 23 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baked
- Cuisine: Seafood
Ingredients
- 1 pound salmon, boneless and preferably wild caught
- ½ – ¾ cup plain greek yogurt
- 1 tablespoon dijon mustard
- 1 handful parsley, finely chopped
- 1 – 2 tablespoons fresh mint, finely chopped
- 1 – 2 tablespoons fresh dill, finely chopped
- 1 tablespoon capers, drained and finely chopped
- Salt & pepper, to taste
- 1 tablespoon honey
Instructions
Preheat your oven to 350 degrees. Line a large baking sheet with aluminum foil.
Lay the salmon on the aluminum foil, pat the salmon dry and season it to taste with salt and pepper. Set aside until ready to use.
In a medium bowl, combine the greek yogurt, mustard, chopped herbs, capers, honey, salt and pepper (to taste) until it’s well combined. Taste the mixture to see if you need to adjust your seasonings, add more if needed.
Spread the creamy herb yogurt sauce all over the salmon on the prepared pan.
Place the salmon in the preheated oven for 15 – 20 minutes, depending on thickness of your salmon. Add more time, if needed. *
Remove the salmon from the oven when it’s almost cooked through and preheat your broiler. Place the salmon under the broiler for anywhere from 1 – 3 minutes to really crisp up the outside of the fish. Watch this process closely to make sure you don’t burn it.
Remove the fish from the oven and serve it warm.
Notes
*It’s recommended that you cook salmon to 145 degrees for a more well done approach. I prefer a crispy outside and soft inside, which is considered medium at a temperature of about 125 degrees.