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Coriander-and-Fennel Salmon with Yogurt Sauce

Serve wedding guests salmon seasoned with coriander and fennel, and topped with a yogurt sauce.

  • Yield: Makes 24 pieces

Source: Martha Stewart Weddings, Winter 2011


  • 2 pounds skinless salmon fillet
  • 2 tablespoons each coriander and fennel seeds, coarsely ground
  • 1/2 cup Greek yogurt
  • 3 tablespoons chopped fresh herbs such as cilantro, basil, and parsley
  • 2 teaspoons fresh lemon juice
  • Salt and pepper, to taste
  • 1 tablespoon grapeseed oil


  1. Cut salmon fillet into 1-inch-square pieces. Combine ground seeds in a small bowl, and dip skin side of salmon pieces into ground spices to generously coat.
  2. Whisk together the yogurt, herbs, and lemon juice in a small bowl. Season with salt and pepper to taste.
  3. Preheat oven to 400 degrees. Season salmon with salt and pepper; heat grapeseed oil in a medium ovenproof skillet over medium-high heat until nearly smoking. Place salmon pieces in the pan, spice side down, and sear for 1 minute; then transfer pan to oven until salmon is barely cooked through, about 2 minutes. You will need to do this in 3 batches, cooking about 8 pieces of salmon at a time.
  4. Spread 1/2 teaspoon yogurt sauce over each piece of salmon, and serve warm or at room temperature.

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