Greek Yogurt-Marinated Salmon

By Lidey Heuck

Updated April 12, 2026

  • Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
1½ hours
Prep Time
5 minutes
Cook Time
25 minutes, plus at least 1 hours’ marinating
Rating
5(1,242)
Comments
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This weeknight-friendly recipe leans on Greek yogurt for a fish marinade that not only adds flavor, but also makes for salmon that’s even more tender than usual. The yogurt works on the salmon slowly, with less risk of “cooking” (or denaturing) the fish that citrus- or vinegar-based marinades pose, and acts as a protective crust, sealing in moisture as the salmon bakes. The marinade in this recipe calls for mostly pantry and fridge staples, along with grated fresh ginger and garlic, but feel free to use the yogurt as a starting point and add your own favorite spices and seasonings.

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Ingredients

Yield:4 servings

  • ½ cup plain Greek yogurt

  • 2 tablespoons extra-virgin olive oil

  • 1 tablespoon Dijon mustard

  • 1 tablespoon light or dark brown sugar

  • 2 teaspoons grated fresh ginger

  • 1 large or 2 small garlic cloves, grated or minced 

  • 1 teaspoon sweet paprika

  • Kosher salt (such as Diamond Crystal) and black pepper

  • 4 (6-ounce) skinless salmon fillets 

  • Chopped fresh dill, for serving

  • 1 lemon, quartered, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

7 grams carbs; 98 milligrams cholesterol; 468 calories; 11 grams monosaturated fat; 7 grams polyunsaturated fat; 7 grams saturated fat; 32 grams fat; 1 gram fiber; 570 milligrams sodium; 38 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large bowl, combine the yogurt, olive oil, mustard, brown sugar, ginger, garlic, paprika, 1 teaspoon salt and ½ teaspoon pepper, and whisk until smooth.

  2. Step 2

    Add the salmon fillets, tossing to coat them in the marinade. Cover and refrigerate for at least 1 hour and up to 24 hours. (Do not marinate for longer, or the texture of the fish might become overly soft.)

  3. Step 3

    Heat the oven to 375 degrees and place a rack in the upper third of the oven. Line a sheet pan with foil and arrange the salmon fillets, evenly spaced, on the pan. Bake for 10 to 12 minutes, depending on the thickness of the fillets and whether they are cut from the center or end of a side of salmon. (The center should still be slightly undercooked; the salmon will finish cooking under the broiler.)

  4. Step 4

    Adjust the oven temperature to broil and broil the salmon for 2 to 3 minutes, until the salmon is lightly browned at the edges.

  5. Step 5

    Transfer the fillets to a serving dish and season lightly with salt and pepper. Top with chopped fresh dill and serve with the lemon quarters on the side.

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Ratings

5 out of 5
1,242 user ratings
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Comments

watchful26

We prepare another recipe for yogurt marinated salmon that uses Indian spices. The fish is baked on a foil lined sheet pan at 450F for 11-13 minutes. Comes out perfect every time.

Padraig

@Nell Gas stoves have broilers

Wy

@Nell The assumption is that you remove the fish from the oven, change the setting to broil on your gas oven, and then put the fish back in once the broiler is ready. I’ve had gas ovens with a broiler drawer and where you broil in the oven itself by moving a rack near the top.

Joan

Scrumptious. I roasted green beans alongside salmon and drizzled a bit of reserved marinade when it came out of the oven, omitted sugar, did not broil. Omitted the foil and oil- sprayed the pan instead.

Miki

I didn’t care for this. One thing I’ll mention that could help others: the marinade is quite goopy and the recipe doesn’t say how much to leave on—I would take most of it off so the broiler can actually caramelize the top.

Roxanne

This was great! Made it with trout (more economical) and it turned out well. Lots of flavour for minimal effort. I will definitely be making it again and I appreciate that most of the ingredients are things I always have on hand.

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Credits

By Lidey Heuck

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