Wild Salmon with Minty Yogurt Sauce

by Marla on September 6, 2012 · 40 comments

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I figured since I just visited Sitka, Alaska on a Culinary Seafood Retreat it makes sense to post a salmon recipe! Whenever I am asked the questions “What is your favorite food?” or “What would be your last meal?” (Quite frankly I don’t want to think about a meal being my last……..)

You know what my answer always is? Salmon. Really it is. Pretty pink, sustainably raised, wild salmon.

Simply grilled or pan seared is perfect. Lightly sauced with a huge helping of veggies ~ enlightenment found. (By the way, a lot to follow on the trip to Sitka, I just need to go through my heaps of photos!)


Not only is salmon the king of fish for me because of it’s amazing flavor. After I enjoy it my mood elevates immensely.

Does salmon make you feel extra happy when you eat it? I do believe that all of those healthy Omega-3 fish oils are mood enhancing. Not to mention they work wonders on the skin and hair.

Some folks say that they don’t like salmon because it tastes too “fishy.” If this is the case for you I suggest you find a fish monger that can get you the freshest, wild catch possible. Your salmon experience should end up blissful if you do this. There is nothing like super fresh fish.


For a little twist (and because I love sauces) I whipped up a minty yogurt sauce.

It compliments the salmon perfectly and is also super good for ya!


By the way, here is a glimpse of beautiful Sitka, Alaska. I have roughly 1000 photos to sort through. Quite the travel library.

It was very overcast the duration of the trip. We had a brief bursts of sun and the colors were glorious!


Do you like salmon caviar? I love it’s fishy flavor, either you love it or leave it. Your choice.

It adds a little something special if you are entertaining guests.


Serve over a cushy bed of rainbow quinoa. Or any colored quinoa. Or rice, pasta, etc…

This would be a lovely dish served at an al fresco dinner party, wedding, shower ~ or any time you like.

Salmon-Mint-Sauce-Marla-Meridith FamilyFreshCooking.com

This simple sautéed salmon is quick enough to serve for a casual at home lunch or dinner. Make yourself feel extra special and pack up leftovers in your lunchbox.

I love recipes that are this simple to prepare, but pass the test for a gourmet feast.


How do you like to cook up salmon? Feel free to share links to your favorite recipes below…

I am always up for new ways to cook my favorite fish!


Wild Salmon with Minty Yogurt Sauce

Rating: 51

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 2 servings

Wild Salmon with Minty Yogurt Sauce


  • 1/2 cup dry Quinoa
  • 3/4 pound fresh Wild Alaskan Salmon Steaks, cut in 1/2
  • Garlic Salt
  • Cracked Black Pepper
  • 6 ounces plain Greek Yogurt (fat free or low fat)
  • 1/2 Lemon
  • handful of fresh Mint Leaves, remove stems and chop
  • Olive Oil
  • a few spoonfuls Salmon Roe (Ikura)


  • Cook according to package directions. Fluff with a fork and toss with some olive oil, chopped mint, garlic salt and pepper.
  • Perfectly Sautéed Salmon
  • Coat a iron skillet with some olive oil, heat over a medium high flame. Season salmon on both sides with garlic salt and black pepper. Heat for about 3 minutes skin side up until the salmon is is nicely golden brown. Flip and cook few minutes until fish is done to your liking and flakes easily with a fork. The skin should be browned and crispy.
  • Mint Sauce
  • In a blender or food processor purée yogurt, mint and lemon juice until you have a sauce. Season to taste with garlic salt and pepper.
  • Serving Suggestions
  • Serve salmon over a bed of quinoa with a dollop of mint sauce and a spoonful of Salmon Caviar.
  • Notes
  • I love a crispy outside and lightly cooked pink center when it comes to salmon. It should flake perfectly with a fork. Remember once you remove your salmon from the heat it will continue to cook through. I would rather take mine off the heat a bit early than too late.
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Disclosure: The Alaska Seafood Marketing Institute (ASMI) hosted me on a spectacular culinary retreat. All thoughts, opinions and views are my own. 

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