Crisp skin salmon with herb yoghurt

A healthy, dinner-for-one doesn't take long to make and makes for a great leftover-lunch.
Con Poulos

If you’re looking for a quick, but healthy weeknight dinner, then you must try this tasty salmon dinner! Finished with herb yoghurt and chilli flakes, this weeknight-wonder heroes the best part of the salmon: its crispy skin.

Another delicious way to celebrate salmon is with our classic salmon fishcake recipe that’s great for lunchboxes. Or you can try our sticky Teriyaki salmon for dinner tomorrow night!



1.Rub salmon fillet with 1 teaspoon of the olive oil. Season all over with salt flakes.
2.Cook salmon, skin-side down, in a heated frying pan or on a barbecue flat plate for 4 minutes or until skin is crisp and browned. Turn, cook for a further minute or until done as desired. Salmon is best served a little rare in the centre.
3.For the herb yogurt, combine the parsley, fresh coriander, garlic, chilli flakes, ground cumin and coriander and lemon juice; mix until smooth. Stir in yoghurt and season.
4.Serve salmon fillet with herb yoghurt, brown rice. Drizzle with remaining olive oil and extra parsley, if desired.

Cook the salmon in an air fryer – preheat to 200C for 3 minutes. Rub salmon with oil, then sprinkle with salt flakes. Line the air fryer basket with a silicone mat, if available. Place salmon, skin-side up, in the basket; cook for 8 minutes until skin is crisp and salmon is cooked to your liking.

Not suitable to freeze.

Not suitable to freeze.


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