• 40minutes
  • 290calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C
MineralsNatrium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons low-fat or nonfat plain yogurt

  2. 2 tablespoons chopped fresh parsley

  3. 2 tablespoons chopped fresh cilantro

  4. 1 tablespoon lemon juice

  5. 1 1/2 teaspoons extra-virgin olive oil

  6. 1 clove garlic, minced

  7. 3/4 teaspoon paprika

  8. 1/2 teaspoon ground cumin

  9. 1/8 teaspoon salt

  10. Freshly ground pepper, to taste

  11. 8 ounces center-cut salmon fillet, skinned and cut into 2 portions

  12. 2 lemon wedges

Instructions Jump to Ingredients ↑

  1. Combine yogurt, parsley, cilantro, lemon juice, oil, garlic, paprika, cumin, salt and pepper in a small bowl. Reserve 2 tablespoons of the sauce; cover and refrigerate. Place salmon in a medium sealable plastic bag. Pour in the remaining yogurt mixture, seal the bag and turn to coat. Refrigerate for 10 (or up to 30) minutes.

  2. Meanwhile, preheat grill to medium-high.

  3. Oil the grill rack (see Tip). Remove the salmon from the marinade, blotting any excess. Grill the salmon until it is browned and just cooked through, 4 to 5 minutes per side. Top the salmon with the reserved sauce and garnish with lemon wedges.


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