Randy Mayor; Cindy Barr
4 servings (serving size: 1 salmon fillet and about 3 tablespoons yogurt mixture)

Serve with sliced cucumbers drizzled with low-fat bottled vinaigrette.

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Place salmon, skin sides down, in a roasting pan or jelly roll pan coated with cooking spray. Brush evenly with juice. Combine 1/2 teaspoon salt and next 5 ingredients (salt through red pepper), and sprinkle evenly over fish.

Step 3

Bake at 425° for 10 minutes or until fish flakes easily when tested with a fork. Combine yogurt and cilantro, and serve with fish.

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Ratings & Reviews

OceanOwl's Review

February 24, 2013
I must say that I was disappointed in the way the spice rub turned out. The cinnamon was a bit overwhelming (perhaps my attempt to measure a perfect 1/8 tsp failed), and things definitely seemed off of balance. If I try this again, I may toast the spices first or broil the fish -- otherwise, the texture was raw and grainy, and the flavor was not developed the way I anticipate from prepared Indian spices. The yogurt sauce also needed tweaking, as other reviewers indicated; I used Greek yogurt and added a chopped shallot, as well as some remaining lime juice. I would add cucumber next time for a raita-esque situation, as others have suggested. Overall, a good concept but tweaking and additions needed.

WadeChartier's Review

February 12, 2013
I make this allllll the time! It's so easy and fast. I like the combination of spices in it. Tonight I am substituting the lime for sweet Meyer lemon and I didn't have any cilantro so I'm adding a little chopped onion to the yogurt sauce. Also, I find 10 minutes is not long enough to cook the fish so it's more like 20 minutes cook time.

Drebobutterfly's Review

September 11, 2012
This is by far my favorite salmon recipe and ridiculously quick and easy plus the flavors play together really well! I do jazz up the yogurt sauce...I use greek yogurt, add 1/4 c shredded cucumber, 1 T finely chopped onion, 1 t garlic, 1 T lime juice, and the cilantro (it makes the sauce come out similar to tzatziki). Enjoy this recipe! It is definitely worth a try!

chicagolson's Review

December 21, 2010
Excellent & easy! I used dried cilantro instead of fresh and it worked just fine. Also, I had to roast the salmon for about 10 more minutes than suggested. I made roasted asparagus alongside of it; roughly the same temperature made it easy. A quick,healthy and tasty meal.

ElizLutz's Review

April 05, 2010
I love this recipe. I double the spices and serve with smoothies.

ischade's Review

June 14, 2009
My husband quite liked this but it was only ok to my taste. The sauce was a really one-dimensional and boring as is, after tasting it I added some mint, chopped cucumber and onion to make more of a raita and that was pretty much what saved it.

NikNat624's Review

February 12, 2009
My boyfriend cannot stop raving about how good this was! Probably one of the quickest and easiest things I've made. The warm, Indian spice flavors are delicious with the coolness of the yogurt sauce. This will definitely go into the monthly menu cycle.

colinml's Review

December 10, 2008
Delicious, easy. 425 degrees for 10 minutes wasn't even close to enough time for me, but I was doing an entire filet. YMMV.