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Yogurt Salmon

by Hisako Ray
Marinating salmon in yogurt gives it a rich flavor.

This recipe serves 2 to 4 people.


  • 1 lb. salmon fillet(s), cut into 2 inch wide strips
  • 1/3 cup water
  • 1/3 cup plain low-fat yogurt
  • 3/4 tsp. salt
  • 3/4 tsp. sugar
  • 1/4 tsp. ground coriander
  • 1/4 tsp. ground cumin


  1. Mix water, yogurt, salt, sugar, ground coriander and cumin powder in a bowl.
  2. Add salmon strips to the marinade, making sure to coat each piece. Marinate overnight. [1]
  3. Preheat the oven to 400°F (205°C).
  4. On a baking pan, lightly grease aluminum foil with vegetable oil.
  5. Gently wipe off most, but not all, of the marinade and place the salmon skin-side down on the baking pan. Discard remaining yogurt marinade.
  6. Bake the salmon at 400°F (205°C) for 17-20 min. or until the internal temperature of the thickest part of the salmon reaches 145°F (63°C). Broil for another minute to brown the top.


  • [1] You can marinate the salmon for up to 2 days or less (depending on the freshness of the salmon), at which point you can either bake it or freeze it.
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