Slow-Roasted Salmon with Herbed Yogurt Sauce
Slow-roasting makes salmon buttery and tender, served with a bright, garlicky Greek yogurt sauce.
Recipe Author
Riff Kitchen@riffkitchen
Slow-Roasted Salmon with Herbed Yogurt Sauce
Slow-roasting makes salmon buttery and tender, served with a bright, garlicky Greek yogurt sauce.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 10 prep · 25 cook
- 35 min
- servings
- 4
- effort
- Easy
Chef's note
Slow-roasting at a low temperature is the most forgiving method for perfect, melt-in-your-mouth salmon every time.
Method
6 steps · tap one to tick it off
Tips
Tuck the thin tail end under. Folding the thin end of the side under itself evens out the thickness, so the tail does not dry out before the middle is done.
Start checking at 20 minutes. A whole side varies in thickness. It is done when the thickest part flakes and reads 65°C.
Use full-fat Greek yogurt. Low-fat yogurt turns thin once the lemon juice and oil go in. Full-fat stays thick enough to spoon over the fish.
Swaps
No Greek yogurt? Plain regular yogurt, strained 20 minutes in a paper-towel-lined sieve, or sour cream.
No Fresh dill? Chives, parsley or mint, or a mix.
No Lemon juice? Lime juice, or a little less white wine vinegar.
Storage
Fridge: 3 to 4 days in a sealed container. Keep the yogurt sauce in its own container.
Freezer: 2 to 3 months for best quality. Freeze the salmon only; the yogurt sauce turns watery and grainy when thawed.
Serving: Serve the sauce cold. Warm the salmon covered in a 150°C oven until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
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Ask the chef
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Chef's note
Slow-roasting at a low temperature is the most forgiving method for perfect, melt-in-your-mouth salmon every time.
Instructions
Follow the steps to perfection.
Tips
Tuck the thin tail end under. Folding the thin end of the side under itself evens out the thickness, so the tail does not dry out before the middle is done.
Start checking at 20 minutes. A whole side varies in thickness. It is done when the thickest part flakes and reads 65°C.
Use full-fat Greek yogurt. Low-fat yogurt turns thin once the lemon juice and oil go in. Full-fat stays thick enough to spoon over the fish.
Swaps
No Greek yogurt? Plain regular yogurt, strained 20 minutes in a paper-towel-lined sieve, or sour cream.
No Fresh dill? Chives, parsley or mint, or a mix.
No Lemon juice? Lime juice, or a little less white wine vinegar.
Storage
Fridge: 3 to 4 days in a sealed container. Keep the yogurt sauce in its own container.
Freezer: 2 to 3 months for best quality. Freeze the salmon only; the yogurt sauce turns watery and grainy when thawed.
Serving: Serve the sauce cold. Warm the salmon covered in a 150°C oven until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix