Greek Yogurt Marinated Salmon
Yogurt marinades are the best-kept secret when it comes to cooking salmon. This salmon is buttery on the inside but crisp and lightly spicy on the outside. It's easy to make in less than 15 minutes and one of my more addicting dinner recipes.
Ingredients
- 1 pound salmon
- 1/3 cup plain non fat greek yogurt
- 1 heaping tablespoon calabrian chili paste
- 1/2 lemon for both the zest and the juice
- Salt to taste
Optional for serving:
- 1 cup quick-cooking farro
- 1/4 cup flat leaf parsley stems removed
- 1 tablespoon chili crisp of choice
Instructions
- Preheat your oven to 400°F. Place a rack on the second-to-top shelf.
- In a large bowl, mix together the greek yogurt, chili paste, lemon zest and lemon juice and salt. The mix will with thick and chunky.
- Remove the skin from the salmon and cut into 2-inch pieces.
- Add the salmon pieces to the greek yogurt mixture and toss until each piece of salmon is well coated.
- Evenly space out each piece of salmon on a parchment-lined baking sheet.
- Bake the salmon for 8-9 minutes at 400°F on the second-to-top rack. Then without opening the door of the oven, switch the oven setting to broil on HIGH (ideally the 500°F setting, if you have it) and cook for another 4 minutes, or until the salmon is golden brown and slightly charred on top. Remove from the oven.
- If you are planning to serve with the farro, use the time the salmon is roasting to boil it per package instructions, then toss with the flat-leaf parsley.
- Serve the salmon with the farro or how you like. Top with chili crisp for some extra, optional, heat!