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.

Ratings & Reviews

DonnaGG's Review

tara31
March 30, 2011
This is a wonderful recipe. It would be great for a nice dinner party. I made my own bread crumbs from whole grain bread. And for the sauce, I did not layer it on paper towels as the recipe says - I just used the yogert straight from the container because I am okay with a thinner sauce, and it still turned out delicious. I served it with steamed vegies and a glass of white wine. I will definately make this again, I was very pleased with the results.

tara31's Review

Sarah312
March 06, 2011
I used fat-free Greek yogurt and skipped the draining step since it's already so thick. Made the rest as directed and served with Citrus Marinated Mushrooms and Orange-Scented Couscous Salad with Almonds, Cilantro and Cucumber. Excellent flavors!

AmyinIllinois's Review

DonnaGG
February 06, 2011
While easy to make and certainly not terrible, I can't give this a rave review. The citrus sauce was bland and the spice combo was not to our liking. I used Greek yogurt and low fat (vs nonfat) sour cream. I also added a bit of lemon juice and a squirt of fresh lime juice, which helped. I also used a little more panko than the recipe called for because the spices seemed a bit overwhelming. If I were to do it again, I'd use less fennel.

Sarah312's Review

AmyinIllinois
February 12, 2009
Great recipe, I prefer it cold on a salad as the flavors really set. Such a simple recipe - I added some cumin but besides that really enjoy!