Seared Salmon with Tzatziki Sauce
Prep time: 
Cook time: 
Total time: 
Yield: 4 servings
Tzatziki Sauce:
  • ¾ cup (175 g) Greek yogurt
  • 2 tablespoons lemon juice
  • ⅓ English cucumber (or 1 Persian cucumber), diced
  • 1 clove garlic, crushed using a mortar and pestle or grated on a microplane
  • 2 tablespoons minced fresh dill
  • ½ teaspoon dried crushed mint
  • ¼ teaspoon coarse salt
  • ⅛ teaspoon ground black pepper
Seared Salmon:
  • Olive oil
  • Salt and pepper
  • 4 (4-6 oz) salmon fillets
  1. For the tzatziki, stir together all ingredients and refrigerate until serving.
  2. For the salmon, heat a large nonstick skillet over medium-high heat; once hot, add enough oil to lightly coat the bottom.
  3. Let the oil heat up for a few seconds, and meanwhile, season the salmon on both sides with salt and pepper.
  4. Place the salmon into the hot skillet and cover it (so the oil doesn’t splatter everywhere), leaving the lid ajar. Cook 2 minutes on the first side, then flip the salmon and cook 2 minutes more.
  5. Turn the heat off, fully cover the skillet, and let the salmon sit for 2 minutes so the steam can finish cooking it through. (It should be opaque and flake easily with a fork when it’s fully cooked.)
  6. Serve the salmon with the tzatziki spooned on top.
Making the Tzatziki Sauce Ahead: You can make the tzatziki a couple days ahead, but note that as the liquid seeps out of the cucumber, the sauce will become thinner. If you prefer a super thick consistency, omit the lemon juice and serve it right away after making so the cucumber doesn’t have time to release its water.
Recipe by An Edible Mosaic™ at