Indian-style salmon that tastes great served over basmati rice, but anything you choose will work.


1 cup low fat plain yogurt
1 tablespoon Sriracha sauce
4 (6-ounce) pieces boneless, skinless salmon fillet
1/3 cup chopped fresh cilantro
1 lime, cut into wedges


Whisk yogurt and Sriracha together in a large bowl. Add salmon and turn to coat; cover the bowl. Refrigerate 8 hours or overnight.

Prepare a grill for medium-high heat cooking. Remove salmon pieces from Sriracha-yogurt mixture and discard excess marinade. Arrange salmon on the grill grates or in a fish basket and cover grill. Cook salmon for 4 minutes, then gently turn and continue grilling until salmon is cooked through, about 4 more minutes. Alternatively, bake the salmon on a parchment-paper-lined baking sheet at 425°F until cooked through.

Transfer salmon to plates or a platter. Sprinkle with cilantro and serve with lime wedges.

Nutritional Info

Per Serving:
290 calories (110 from fat)
12g total fat
2.5g saturated fat
95mg cholesterol
260mg sodium
6g carbohydrates
37g protein

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