Oct 12

Salmon with Tarragon-Yogurt Sauce



  • 1 cup whole-milk Greek yogurt
  • 2 tablespoons chopped fresh tarragon, plus leaves for garnish
  • 1 tablespoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
  • Coarse salt and ground pepper
  • 3 pounds skinless salmon fillet, cut into 8 pieces, or 8 skinless salmon fillets (6 ounces each)


  1. Make sauce: Stir together yogurt, chopped tarragon, and lemon zest and juice; season with salt and pepper.
  2. Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil. Place salmon on sheet, and season with salt and pepper. Broil until opaque throughout, 8 to 10 minutes. (Keep at room temperature up to 1 hour.) Serve salmon, garnished with tarragon leaves, with sauce alongside.

Cook's Note

Sauce can be refrigerated up to 1 day.
  • Yield Serves 8
Source: http://www.marthastewart.com/

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