Roasted Salmon With Yogurt Dill Sauce Recipes

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BAKED SALMON WITH LEMON DILL YOGURT SAUCE



Baked Salmon with Lemon Dill Yogurt Sauce image

This easy, fresh, flavorful and healthy dinner will be on the table in less than 30 minutes!

Provided by Danae Halliday

Categories     Dinners

Time 22m

Number Of Ingredients 8

2 (4 oz) skin on salmon fillets, wild caught if possible
Kosher salt, fresh ground black pepper, lemon zest, lemon juice and fresh dill to taste
1 cup of water + 1 tablespoon kosher salt (optional)
6 oz. plain non-fat Greek yogurt
1/2 teaspoon lemon zest
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh dill
Kosher salt and fresh ground black pepper to taste

Steps:

  • Preheat oven to 425° F. and line a baking sheet with parchment paper.
  • Whisk together the water and tablespoon of kosher salt. Place the salmon fillets in a shallow dish and pour the water salt mixture over them so that the fillets are submerged in the liquid. Brine for 10 minutes then remove the salmon and pat dry with paper towels.
  • Place the salmon on the prepared baking sheet, brush or spray with a little olive oil and sprinkle with kosher salt and fresh ground black pepper. Bake the salmon for 10-15 minutes or until a thermometer inserted in the thickest part registers 125° F.
  • Remove the salmon from the oven and squeeze fresh lemon juice over the top. Sprinkle with lemon zest and fresh dill.
  • Whisk together all of the ingredients for the sauce and serve with the salmon.

I.C. SALMON WITH DILL-YOGURT SAUCE



I.C. Salmon with Dill-Yogurt Sauce image

Provided by Alton Brown

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 10

4 (6-ounce) skin-on salmon fillets, 3/4- to 1-inch thick, preferably wild-caught, thawed if frozen (see Chef's Note)
1 tablespoon kosher salt
1 tablespoon extra-virgin olive oil
1 lemon
1 cup (260 grams) whole milk yogurt (not Greek-style)
1/2 cup (23 grams) chopped fresh dill fronds
2 teaspoons stone-ground mustard
1 teaspoon prepared horseradish
3 grinds black pepper
2 tablespoons neutral oil, such as safflower or canola

Steps:

  • Place the salmon on a wire rack set in a rimmed baking sheet. Rub the fillets with 2 teaspoons of the salt, then refrigerate for 45 minutes. Meanwhile, set your immersion circulator bath for 124 degrees F (51 degrees C).
  • Pat the salmon dry with paper towels, then divide between two gallon-size vacuum-seal or high-quality freezer zip-top bags. Add 1 1/2 teaspoons of the olive oil to each bag, then gently rub the fish to coat. Use a peeler to harvest eight strips of lemon peel and place two strips, pith-side up, on top of each fillet. Halve and juice the lemon; set the juice aside to use in the sauce. If using vacuum-seal bags, use the "gentle" or "moist" setting to seal the bags.
  • Transfer the fillet bags to the water bath. If using zip-top bags, let the salmon sink, forcing the air out of the bag via displacement. Right before the mouth of the bag goes into the water, seal the bag. Leave the salmon to cook for 45 minutes. (If one of the bags floats, carefully reopen and try the sink-and-seal method again.)
  • While the salmon cooks, make the sauce: In a medium bowl, combine the yogurt, dill, mustard, horseradish, and pepper. Stir in the remaining teaspoon of salt and 1 tablespoon of the lemon juice. Stir well, then season to taste with additional salt, pepper, and lemon juice, if desired. Set aside until ready to serve.
  • When the salmon is finished, remove it from the water bath. Open the bags and very carefully remove the fish to a paper towel-lined sheet pan. Pat the fish as dry as possible with additional paper towels. Brush the skin side lightly with some of the neutral oil.
  • Heat a 10-inch cast-iron skillet over high heat for 3 minutes. Add 2 teaspoons of the neutral oil and swirl the pan to coat. When the oil starts to smoke, add two of the salmon fillets, skin-side down. Brush the flesh side lightly with additional oil. Cook until the skin is browned and crisp, about 1 minute. Carefully flip with a narrow metal spatula or "fish turner" and cook on the second side just until just brown, about 30 seconds. Carefully transfer to a serving platter and repeat with the remaining oil and fillets. Serve with the dill-yogurt sauce.

ROASTED SALMON WITH YOGURT DILL SAUCE



Roasted Salmon With Yogurt Dill Sauce image

Juicy, roasted salmon is so tender and the creamy yogurt sauce, packed with the flavors of dill, chives, garlic and lemon, is perfect to serve alongside.

Provided by Olga's Flavor Factory

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 9

4 portions of salmon fillets
1 Tablespoon olive oil
salt and ground black pepper
3/4 - 1 cup Greek yogurt
1 Tablespoon lemon juice
1 Tablespoon fresh dill, minced
1/2 Tablespoon fresh chives, minced
1 garlic clove
salt, ground black pepper, to taste

Steps:

  • Make the yogurt sauce in advance and store in the refrigerator or prepare it while the fish is in the oven.
  • Mix the yogurt, lemon juice, dill and chives. For the garlic, I like to smash it lightly and add it to the sauce and then remove it before serving. This will give a mild garlic flavor to the sauce, but won't be too overpowering. You can also mince the garlic, or grate it on a microplane, if you want to have a stronger garlic flavor. Season with salt and ground black pepper to taste. Minced capers are a great addition to this sauce too.
  • Preheat the oven to 500 degrees Fahrenheit. Place a rimmed baking sheet into the oven to heat up.
  • Meanwhile, season each salmon fillet with salt and pepper and rub each fillet with oil all over.
  • When the oven has preheated to 500 degrees and the baking sheet has been in the oven for about 10 minutes, take out the baking sheet and place the salmon, skin side down, onto the searingly hot baking sheet. You will hear it sizzle and the skin will start to sear right away.
  • Place the fish in the preheated oven. Reduce the heat to 250 degrees and roast the fish for 12 - 15 minutes.
  • Serve the salmon with the yogurt sauce.

ROASTED SALMON GREEK SALAD WITH YOGURT SAUCE



Roasted Salmon Greek Salad with Yogurt Sauce image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 20

2 teaspoons extra-virgin olive oil, plus more for sprinkling
2/3 pound wild salmon fillets, skinned (1-inch thick at thickest part, preferably center cut)
1/2 teaspoon finely grated lemon zest
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup low-fat plain Greek yogurt
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
2 teaspoons fresh mint leaves, finely chopped
1/2 teaspoon kosher salt
1/2 cup mixed olives
2 Roma tomatoes, chopped
1 head romaine lettuce, thinly sliced
1 scallion, chopped
1/2 cucumber, peeled, sliced into half moons
2 tablespoons red wine vinegar
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 cup extra-virgin olive oil
1/2 cup crumbled feta

Steps:

  • For the roasted salmon: Preheat the oven to 450 degrees F. Line a cooking sheet with foil and lightly oil.
  • Pat the salmon dry. Check for bones by running your hand over the salmon from the thinnest to thickest end. Remove any bones. Sprinkle the salmon with the 2 teaspoons oil, lemon zest salt and pepper. Cook the salmon until just cooked through, 7 to 8 minutes. Let the salmon cool slightly, then flake with a fork.
  • For the yogurt sauce: Whisk the yogurt, 1 tablespoon water, lemon zest, juice, mint, salt and pepper in a bowl until combined.
  • For the Greek salad: Toss the olives, tomatoes, lettuce, scallion and cucumber in a medium bowl. Whisk the vinegar, oregano, salt, pepper and garlic powder in a small bowl. Gradually add the oil, whisking until emulsified. Pour the dressing over the salad and toss. Sprinkle the feta on top.
  • Serve the flaked roasted salmon on top of the Greek salad and drizzle with the yogurt sauce.

ROASTED SALMON WITH HERBED YOGURT



Roasted Salmon with Herbed Yogurt image

Celebrate any occasion with this family-style salmon dinner that you can prep fast (just 5 minutes) and then roast in the oven, leaving you time to round out the meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 25m

Number Of Ingredients 7

1/2 cup Greek yogurt (2%)
2 tablespoons Dijon mustard
2 tablespoons finely chopped fresh dill, plus sprigs for serving
2 tablespoons finely chopped fresh parsley
Coarse salt and ground pepper
1 side of salmon (3 pounds) or 8 fillets (6 ounces each)
Lemon wedges, for serving

Steps:

  • Preheat oven to 450 degrees. Combine yogurt, mustard, dill, and parsley; season with salt and pepper. Place salmon, skin side down, on a rimmed baking sheet. Spread yogurt mixture on salmon.
  • Roast until opaque throughout, 15 to 20 minutes (8 minutes for fillets). Sprinkle with dill sprigs and serve warm or at room temperature with lemon wedges.

Nutrition Facts : Calories 256 g, Fat 11 g, Protein 35 g

SALMON WITH YOGURT DILL SAUCE



Salmon With Yogurt Dill Sauce image

Olives, tomatoes, and dill combined with yogurt gives salmon a new look. I found this in Country Living Magazine, it comes from www.dannonkitchen.com

Provided by BakinBaby

Categories     Very Low Carbs

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

1 1/4 cups yogurt (Dannon-plain)
3 lbs salmon fillets
20 olives (kalamata-pitted-coarsely chopped)
15 cherry tomatoes (chopped)
1 1/2 teaspoons oregano
6 garlic cloves (minced)
2 tablespoons dill (fresh, chopped)

Steps:

  • Preheat oven to 375°F.
  • Line strainer with a double layer of paper coffee filters, set strainer over sink, place yogurt into strainer and allow water to drain.
  • Cover a baking pan with parchment paper, place salmon onto pan.
  • In a small bowl, mix olives, tomatoes, oregano and garlic.
  • Remove 3/4 cup of drained yogurt, transfer to a small bow and mix in 1 T. of chopped dill.
  • Spread dilled yogurt in a thin layer over salmon fillets; top with olive/tomato mixture, evenly covering all of salmon.
  • Bake 20-30 minutes or until salmon flakes.
  • Stir remaining tablespoon of dill into remaining drained yogurt, garnish each piece of baked salmon with a dollop of dill sauce.

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