Equipment
* optional
Ingredients
Salmon
- 600 g salmon fillet
Yogurt Marinade
- 150 g full-fat greek yogurt, chilled
- 15 g fresh ginger, peeled and finely minced
- 10 g garlic, minced
- 15 ml olive oil
- 15 ml lemon juice, freshly squeezed
- 5 g kosher salt
- 2 g black pepper, freshly cracked
Garnish
- 5 g fresh dill, chopped
- 1 lemon, cut into wedges
Nutrition (per serving)
Method
In a mixing bowl, combine the full-fat Greek yogurt, minced fresh ginger, minced garlic, olive oil, lemon juice, kosher salt, and black pepper. Mix vigorously until completely homogeneous.
Pat the salmon fillets dry. Coat each fillet generously with the yogurt mixture, ensuring a thick, even layer remains on top. Cover and refrigerate to marinate for 30 minutes, or up to 12 hours for a make-ahead option.
Preheat the oven to 200C (400F). Line a baking sheet with parchment paper to prevent the marinade from sticking to the pan.
Transfer the coated salmon fillets to the prepared baking sheet. Bake for 12 to 15 minutes, or until the thickest part of the salmon reaches an internal temperature of 52C (125F) for medium-rare, or 63C (145F) for fully cooked.
Remove the salmon from the oven and let it rest on the baking sheet for 5 minutes. Garnish with chopped fresh dill and serve immediately with lemon wedges.
Chef's Notes
- The lactic acid in the Greek yogurt gently breaks down the protein structures in the salmon, resulting in an incredibly tender and buttery texture.
- Leaving a thick blanket of the yogurt marinade on top of the fillet creates a physical barrier that prevents moisture evaporation, effectively steaming the fish in its own juices.
- Full-fat yogurt is strictly non-negotiable here. Low-fat or skim varieties will split in the oven, creating a watery and unappealing granular curd.
- For a lightly charred topping, you can switch the oven to broil for the final 2 minutes of cooking, but keep a close eye on the fillets to prevent the yogurt from scorching.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — Freezing cooked yogurt marinade may alter texture slightly upon thawing.
Reheating: Gently reheat in a 135C/275F oven until warmed through to prevent drying out the fish.
