Black Pepper Yogurt Salmon Recipe

Name: Black Pepper Yogurt Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 salmon fillet, with skin; 1 cup Greek yogurt; ½ cup cilantro, washed and chopped finely; 1 ½ tablespoons peppercorns, crushed with mortar and pestle; 1 red onion, finely sliced; ½ cup cherry tomatoes, cut in half; 1 green chili pepper, minced; 1 ½ tablespoons fresh ginger, grated; 1 tablespoon garlic clove, minced; olive oil

Servings: persons

1 salmon fillet, with skin
1 cup Greek yogurt
½ cup cilantro, washed and chopped finely
1 ½ tablespoons peppercorns, crushed with mortar and pestle
1 red onion, finely sliced
½ cup cherry tomatoes, cut in half
1 green chili pepper, minced
1 ½ tablespoons fresh ginger, grated
1 tablespoon garlic clove, minced
olive oil

1
in greek yogurt, mix in crushed peppercorn, minced green chili, grated ginger, and cilantro.
2
in olive oil, cook garlic, carmelize red onion - medium heat.
3
place the salmon filet, skin down, in between the onion onto the skillet.
4
and with a spoon, coat its pink flesh with yogurt sauce.
5
cook 6 minutes med-high.
6
flip the fish onto the yogurt side.
7
add halved cherry tomatoes and mix with onion.
8
cook another 6 minutes med.
9
cut filet in half.
10
if still red,
11
cover skillet and cook for another 4-5 minutes.

152

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 salmon fillet, with skin, 1 cup Greek yogurt, ½ cup cilantro, washed and chopped finely, 1 ½ tablespoons peppercorns, crushed with mortar and pestle, and more.

Yes, Black Pepper Yogurt Salmon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black Pepper Yogurt Salmon

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