Baked Salmon with a Green Onion Garnish



5 servings (serving size: 5 ounces salmon and about 2 tablespoons yogurt sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 348
Caloriesfromfat 44 %
Fat 16.9 g
Satfat 3.2 g
Monofat 7.8 g
Polyfat 3.7 g
Protein 40.2 g
Carbohydrate 6.7 g
Fiber 0.7 g
Cholesterol 121 mg
Iron 1.3 mg
Sodium 179 mg
Calcium 116 mg


1 (8-ounce) carton plain low-fat yogurt
1/2 cup diced seeded peeled cucumber
1 tablespoon chopped fresh dill
2 teaspoons prepared horseradish
2 teaspoons stone-ground mustard
1 teaspoon honey
1 (2-pound) salmon fillet (2 inches thick)
Cooking spray
1 teaspoon dark sesame oil
1/2 teaspoon low-sodium soy sauce
8 green onion tops, split lengthwise


Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels, and let stand 5 minutes. Scrape into a bowl using a rubber spatula. Combine the yogurt, cucumber, and the next 4 ingredients (cucumber through honey); cover and refrigerate.

Preheat oven to 425°.

Place fillet on a jelly-roll pan coated with cooking spray. Brush fillet with oil and soy sauce. Bring water to a boil in a medium saucepan; add onion strips. Cook 10 seconds or until limp. Drain. Arrange onion strips over fillet. Bake at 425° for 20 minutes or until fillet flakes easily when tested with a fork. Serve with yogurt sauce.

October 1999
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