Marinating salmon in yogurt and then cooking it on a covered grill produces tandoori-style salmon with a delightfully silky texture. We recommend marinating overnight to really allow the yogurt and Sriracha to penetrate the fish, but one or more hours will do if you're pressed for time.
Special Diets:
Method
Whisk yogurt and Sriracha together in a large bowl.
Add salmon and turn to coat; cover the bowl.
Refrigerate 8 hours or overnight.
Prepare a grill for medium-high heat cooking.
Remove salmon pieces from Sriracha-yogurt mixture and discard excess marinade.
Arrange salmon on the grill grates or in a fish basket and cover grill.
Cook salmon for 4 minutes, then gently turn and continue grilling until salmon is cooked through, about 4 more minutes. Alternatively, bake the salmon on a parchment-paper-lined baking sheet at 425F until cooked through.
Transfer salmon to plates or a platter.
Sprinkle with cilantro and serve with lime wedges.
Nutritional Info
Serving Size
Calories
290
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.