Fish Friday

Baked Salmon with Tzatziki Sauce

January 27, 2019 /

For those of you who follow me, you’re aware that we do fish or seafood every Friday night for dinner. So you guessed it….. we had salmon this past Friday! I was a little leery as salmon isn’t one of my favorite fish and I have been scarred with some really bad salmon in the past. I thought though that a tzatziki sauce would be a great accompaniment to the salmon so I reluctantly sent my husband to the grocery store to buy some fish. I went over the do’s and don’ts of selecting a filet from the seafood counter and made him promise that if it looked bad, slimy, or an extreme fishy smell to walk away. Much to my surprise he did a great job at picking out the salmon. The dish was well received and my 11 year old had three helpings. This is definitely going to be a make again dish. I also had a little salmon that I had left over so I flaked it up and mixed it with my tzatziki sauce and put it in a pita pocket for lunch the following day, I recommend making sure you have leftover salmon if that sounds good to you.

Tzatziki Sauce Recipe

  • 3 cloves of garlic crushed
  • 1 small onion diced
  • 2 English cucumbers finely chopped
  • 1/3 cup of fresh dill
  • 1 cup of plain Greek Yogurt (I actually substituted sour cream because that’s what I had in the house)
  • 1/2 of a lemon juiced (cut lemon in 1/2 and squeeze the juice out into sauce)
  • salt and pepper to taste

Mix all ingredients together, cover and put in fridge until salmon is done.

Salmon Recipe

  • I recommend making sure that each salmon filet is around 6 ounces. My husband bought 2 pounds of salmon and I got 6, six ounce filets about 1 1/2 inches thick. Allow salmon to sit at room temperature before baking. (I took the salmon out as I was making the tzatziki sauce and that seemed to be perfect timing.)
  • 1-2 tablespoons of olive oil
  • Salt and pepper
  • Fresh dill sprigs on each filet

Preheat oven to 375 degrees. Line a baking sheet with parchment paper or tin foil. Drizzle each filet with olive oil and top with salt and pepper. Place a sprig of fresh dill on each filet. Bake 15-20 minutes. Let salmon stand a few minutes before serving and remove dill sprigs, top with tzatziki sauce.

XOXOXOXO Jessi