Salmon 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.