Panko-Crusted Salmon with Curried Yogurt Sauce

Food styling by Noah Witenoff | Prop styling by Aurelie Bryce Image by: Jeff Coulson

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

Ingredients

  • 2 tablespoons 2% plain Greek yogurt
  • 2 tablespoons light mayonnaise
  • 2 green onions , chopped
  • 2 tablespoons chopped fresh cilantro
  • 4 skinless salmon fillets (about 6080 g total)
  • pinch each salt and pepper
  • 1/2 cup panko
  • 2 tablespoons butter , melted
Curried Yogurt Sauce:
  • 1 cup 2% plain Greek yogurt
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon grated ginger
  • 1 teaspoon liquid honey
  • 1 teaspoon lemon juice

Method

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.

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Lunch & Dinner

Panko-Crusted Salmon with Curried Yogurt Sauce

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