Total Time
20mins
Prep 10 mins
Cook 10 mins

Excellent salmon, from the local newpaper

Ingredients Nutrition

Directions

  1. Pour the lemon juice over the salmon and rub it with salt.
  2. Combine the yogurt, ginger, garlic, jalapeno, black peppercorns, and turmeric in a blender and blend until smooth.
  3. Spoon this mixture over the salmon and refrigerate for at least 4, or up to 8 hours.
  4. Preheat the oven to 500 degrees and bake the salmon for 10 minutes, until it flakes easily with a fork.
  5. Garnish it with sprigs of cilantro or mint and serve it with lemon wedges.

Reviews

(2)
Most Helpful

I bought 1 1/2 lbs. of wild Alaskan salmon to make this recipe. I made the sauce and put it on the fish, and refrigerated it for 4 hrs. I used 3 T. of fresh ginger, chopped, and other than that made the recipe as directed. I did use fat free yogurt. I didn't care for the texture or taste of the mixture on top at all. The only flavor that came through was the whole peppercorns when I bit into one of them. The topping was curdled in texture, and just didn't do anything for me. I cooked it exactly 10 minutes at 500, and it was not done. I had to put it back in for about 3 more minutes. I hope someone else has better luck than I did. However, I will post a picture.

Linda's Busy Kitchen August 31, 2007

This recipe sounded so good, I refridgerated it for 4 hours before I cooked it, but I didnt taste any of the ingredients in the salmon. It tasted plain. Maybe I need to refridgerate it more?

xanthous pink July 16, 2003

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