Pan-Fried Salmon with Green Goddess Tzatziki

  • prep time85 min
  • total time 110 min
  • serves 4

This easy recipe is a healthy and desirable main for your dinner table.

50 Ratings
Directions for: Pan-Fried Salmon with Green Goddess Tzatziki



1 cup plain 2% fat Greek yogurt

2 Tbsp mayonnaise

⅓ cup chopped fresh basil

¼ cup chopped fresh chives

2 Tbsp chopped fresh tarragon

1 Tbsp white wine vinegar

¼ tsp kosher salt, plus extra for seasoning

¼ tsp freshly ground black pepper, plus extra for seasoning

½ English hothouse cucumber, seeded (1 lb)


4 (7-oz) salmon fillets, each about 1-inch thick, skinned

½ tsp kosher salt

¼ tsp freshly ground black pepper

3 Tbsp extra-virgin olive oil



1. Combine the yogurt, mayonnaise, basil, chives, tarragon, vinegar, salt and pepper in a food processor. Blend until the herbs are finely chopped and the sauce is pale green. Scrape the sauce into a bowl.

2. Coarsely grate the cucumber using the large holes of a box grater onto a paper-towel-lined-plate; pat dry. Mix the cucumber into the tzatziki. Add salt and pepper to taste. The tzatziki can be made 4 hours ahead, covered and chilled, and stirred before serving.


1. Sprinkle the salmon with salt and pepper. Heat the oil over medium-high heat in a large skillet. Cook the salmon, skinned-side-up, until golden brown, about 4 minutes. Flip the fish using a fish spatula and cook for 2 minutes for medium doneness.

2. Serve warm, at room temperature or chilled with the tzatziki. To serve chilled, cool, cover, and chill up to 1 day.

See more: Fish, Herbs, Main, Vegetables


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