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Salmon with Yogurt Sauce
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Spice-Crusted Smoked Salmon with Yogurt Mint Lemon Sauce

A quick and easy meal but but elegant with ton of flavor
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American, Indian
Keyword: salmon, smoke salmon, yogurt sauce
Servings: 2 people
Cost: $20

Equipment

  • smoker or grill set for indirect heat

Ingredients

  • 1 pound salmon
  • 1 teaspoon kosher salt
  • 1 tablespoon olive oil

Spice Rub

  • 1 teaspoon cumin toasted and ground or pre-ground
  • 1 teaspoon corriander toasted and ground or pre-ground
  • 1/2 tablespoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon black pepper fresh ground is always best

Yogurt Mint Lemon Sauce

  • 1/2 cup whole plain greek yogurt
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 10 leaves mint chopped
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil

Instructions

For the Salmon

  • Set smoker or grill (set for indirect heat) to 325°
  • Examine the salmon and remove any pin bones not already extracted
  • Coat the salmon with oil and kosher salt
  • Combine cumin, coriander, chili powder, garlic powder, ginger powder and black pepper in a small bowl or cup. Mix to combine.
  • Liberally coat the salmon with the spice rub. Rub should be applied thick. Let sit for 10 minutes to allow rub to adhere to meat.
  • Place salmon on smoker/grill directly on grates or using a wood plank. Skin side down.
  • Smoke for about 30 minutes or until the internal temperature reaches 130° (or your desired internal temperature. see notes below)

For the yogurt mint lemon sauce

  • Combine yogurt, kosher salt, black pepper, chopped mint, lemon juice and olive oil in a bowl. Mix thoroughly to combine. Let sit for about 10 minutes for flavors to marry.
  • Not all yogurts are created equal, so after about 10 minutes, taste the sauce and test the consistency. Adjust salt and lemon level to taste. Add olive oil for taste and to thin out the consistency to your liking.

Serving

  • Serve the salmon immediately as it does not need to rest. Use as much, or as little, of the yogurt mint lemon sauce as your heart desires.

Notes

Salmon (like beef or pork) can be eaten on a range of internal temperatures.  125 degrees would be considered medium and 145 degrees is well done.  Medium will result in a texture that is more firm while well done will be more flakey.