Greek Yogurt-Marinated Salmon
Published April 11, 2025
- Total Time
- 1½ hours
- Prep Time
- 5 minutes
- Cook Time
- 25 minutes, plus at least 1 hours’ marinating
- Rating
- Comments
- Read comments
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Ingredients
- ½cup plain Greek yogurt
- 2tablespoons extra-virgin olive oil
- 1tablespoon Dijon mustard
- 1tablespoon light or dark brown sugar
- 2teaspoons grated fresh ginger
- 1large or 2 small garlic cloves, grated or minced
- 1teaspoon sweet paprika
- Kosher salt (such as Diamond Crystal) and black pepper
- 4(6-ounce) skinless salmon fillets
- Chopped fresh dill, for serving
- 1lemon, quartered, for serving
Nutritional analysis per serving (4 servings)
467 calories; 32 grams fat; 7 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 7 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 38 grams protein; 566 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, combine the yogurt, olive oil, mustard, brown sugar, ginger, garlic, paprika, 1 teaspoon salt and ½ teaspoon pepper, and whisk until smooth.
- Step 2
Add the salmon fillets, tossing to coat them in the marinade. Cover and refrigerate for at least 1 hour and up to 24 hours. (Do not marinate for longer, or the texture of the fish might become overly soft).
- Step 3
Heat the oven to 375 degrees and place a rack in the upper third of the oven. Line a sheet pan with foil and arrange the salmon fillets, evenly spaced, on the pan. Bake for 10 to 12 minutes, depending on the thickness of the fillets and whether they are cut from the center or end of a side of salmon. (The center should still be slightly undercooked; the salmon will finish cooking under the broiler.)
- Step 4
Adjust the oven temperature to broil and broil the salmon for 2 to 3 minutes, until the salmon is lightly browned at the edges.
- Step 5
Transfer the fillets to a serving dish and season lightly with salt and pepper. Top with chopped fresh dill and serve with the lemon quarters on the side.
Private Notes
Comments
@Nell Gas stoves have broilers
@Nell The assumption is that you remove the fish from the oven, change the setting to broil on your gas oven, and then put the fish back in once the broiler is ready. I’ve had gas ovens with a broiler drawer and where you broil in the oven itself by moving a rack near the top.
It's strange that in a part of the country that has mostly gas stoves that NYT recipes always assume that you have an electric oven with a top element that can be used for a quick broiling of something after baking! How can I adjust this recipe for my gas stove?
I found the ginger to be a little strong and I needed more cooking time than recipe required. I think I might prefer this recipe for chicken vs. salmon. I enjoy a slight crust on my fish was unable to achieve so with this preparation.
Baked a bit longer. Didn’t worry about broiler
Definitely a keeper--I would make this again. Salmon is softer than usual, but (with a few hours of marinating) not mushy, I liked th undertones of garlic and ginger and paprika.
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