Baked Salmon With Green Onion Garnish

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“Sounds like a perfect summer dish! I can also envision grilling the salmon. The serving sizes called for are 5 ounces of salmon and 2 tablespoons of the yogurt so plan accordingly if you have big eaters or folks who like more sauce like we do. : ) I am guessing on the prep time, may be more. From Cooking Light, October 1999. Posted for ZWT 2010.”
READY IN:
40mins
SERVES:
4-5
UNITS:
US

Ingredients Nutrition

Directions

  1. Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness.
  2. Cover with additional paper towels, and let stand 5 minutes.
  3. Scrape into a bowl using a rubber spatula.
  4. Combine the yogurt, cucumber, and the next 4 ingredients (cucumber through honey); cover and refrigerate.
  5. Preheat oven to 425°.
  6. Place fillet on a jelly-roll pan coated with cooking spray.
  7. Brush fillet with oil and soy sauce.
  8. Bring water to a boil in a medium saucepan; add onion strips. Cook 10 seconds or until limp. Drain.
  9. Arrange onion strips over fillet.
  10. Bake at 425° for 20 minutes or until fillet flakes easily when tested with a fork.
  11. Serve with yogurt sauce.

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