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Seared Salmon with Tzatziki Sauce

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Level: Easy

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Description

This salmon dish is perfect lighter fare for hotter days. I like to serve it with salad greens and charred pita bread to spoon the extra tzatziki on top of. This whole meal comes together before you know it.

Ingredients

  • FOR THE TZATZIKI SAUCE:
  • ¾ cups Greek Yogurt
  • 2 Tablespoons Lemon Juice
  • ⅓ whole English Cucumber (or 1 Persian Cucumber), Diced
  • 1 clove Garlic, Crushed Using A Mortar And Pestle Or Grated On A Microplane
  • 2 Tablespoons Minced Fresh Dill
  • ½ teaspoons Dried Crushed Mint
  • ¼ teaspoons Coarse Salt
  • ⅛ teaspoons Black Pepper
  • FOR THE SEARED SALMON:
  • 4 whole (4-6 Oz. Size) Salmon Fillets
  • Olive Oil
  • Salt And Black Pepper

Preparation

1. For the tzatziki, stir together all ingredients in a bowl and refrigerate until serving.
2. For the salmon, heat a large nonstick skillet over medium-high heat. Once hot, add enough oil into the skillet to lightly coat the bottom.
3. Let the oil heat up for a few seconds. Meanwhile, season the salmon on both sides with salt and pepper.
4. Place the salmon into the hot skillet and cover the skillet (so the oil doesn’t splatter everywhere), leaving the lid ajar. Cook 2 minutes on the first side, then flip the salmon and cook 2 minutes more.
5. Turn the heat off, fully cover the skillet, and let the salmon sit for 2 minutes so the steam can finish cooking it through. (It should be opaque and flake easily with a fork when it’s fully cooked.)
6. Serve the salmon with the tzatziki spooned on top.

Making the tzatziki sauce ahead: You can make the tzatziki a couple days ahead, but note that as the liquid seeps out of the cucumber, the sauce will become thinner. If you prefer a super thick consistency, omit the lemon juice and serve it right away after making so the cucumber doesn’t have time to release its water.

One Comment

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Profile photo of Colette (Coco in the Kitchen)

Colette (Coco in the Kitchen) on 6.19.2013

Never thought of tzaziki on fish.
What a great idea!

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