Photography: Becky Luigart-Stayner; Styling: Jan Gautro
Yield
12 servings (serving size: 1 fillet and 4 teaspoons sauce)

If you can't find panko (extracrisp Japanese breadcrumbs), substitute plain dry breadcrumbs. Crust the skinned side of the salmon for the best looking dish.

How to Make It

Step 1

Preheat oven to 400°

Step 2

To prepare sauce, spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl using a rubber spatula. Add sour cream and next 8 ingredients (sour cream through 1/4 teaspoon salt). Cover and chill.

Step 3

To prepare salmon, place fennel, coriander, and cumin in a spice or coffee grinder; process until finely ground. Combine spice mixture, breadcrumbs, 2 1/2 teaspoons salt, and black pepper in a shallow dish. Dredge skinned side of salmon in spice mixture. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add half of salmon, crust side down; cook 3 minutes or until golden brown. Transfer salmon, crust side up, to a baking sheet lined with aluminum foil. Repeat procedure with remaining salmon. Bake at 400° for 8 minutes or until fish flakes easily when tested with a fork. Serve with sauce. Garnish with cilantro sprigs, if desired.

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