Nothing makes a tender fillet of salmon more appealing than a crunchy layer of panko. For even cooking, ask for salmon fillets that are all the same size and thickness. Serve with a simple tossed green salad or steamed asparagus.
- Prep time 10 minutes
- Total time 15 minutes
- Portion size 4 servings
Curried Yogurt Sauce:
In bowl, stir together yogurt, mayonnaise, green onions and cilantro. Arrange salmon on lightly greased foil-lined baking sheet; sprinkle with salt and pepper. Spread yogurt mixture evenly over top of fillets.
Combine panko and butter; sprinkle on top of yogurt mixture, pressing lightly to adhere. Bake in 425°F (220°C) oven until fish flakes easily with fork and panko is golden, about 10 minutes.
Curried Yogurt Sauce: Meanwhile, in bowl, stir together yogurt, cilantro, ginger, honey, lemon juice, 1 tsp of water, curry powder, salt and pepper. Let stand for 5 minutes. (Make-ahead: Cover and refrigerate for up to 2 days). Serve with salmon.