Curry-glazed salmon & herbed yogurt sauce


  • Prep Time10 mins
  • Total Time10 mins
  • Makes10 servings
*PLUS Broiling Time: 15 minutes


  • 1 whole boneless salmon fillet

  • 1/2 cup honey

  • 2 tbsp Indian curry paste

  • 1 tsp salt

  • 1 cup Balkan-style plain yogurt, or sour cream

  • 1/4 cup finely chopped fresh mint

  • 1/4 cup finely chopped fresh basil

  • 2 tsp grated fresh ginger

  • 1/2 tsp salt

  • 1/2 tsp ground cumin

  • honey

  • curls of green onion


  • Place oven rack in top third of oven. Preheat to 500F (260C). In a bowl, stir honey with curry paste. Place salmon, skin-side down, on a foil-lined rimmed baking sheet. Smear mixture over salmon and sprinkle with salt. Roast in top third of oven until richly glazed and a knife tip inserted in centre of thickest part comes out warm, 15 to 20 min. Meanwhile, for sauce, stir yogurt, with herbs, ginger, salt and cumin. Taste and stir in a drizzle of honey if needed.

  • When fish is cooked, insert one or two large wide metal spatulas between skin and flesh of salmon. Gently and carefully lift fish onto a long platter, leaving skin on foil. Great warm or at room temperature. If making ahead, don't sauce fish. Wrap each separately and refrigerate overnight. Reheat fish in a low-heat oven until warm or serve cold straight from the refrigerator.

  • When ready to serve, spoon some of the sauce over hot or cold fish. Serve remainder in a small bowl. Sprinkle salmon with green onions.

Nutrition (per serving)

Calories 304, Protein 24.3g, Carbohydrates 15.8g, Fat 15.6g, Sodium 456mg.

Salmon is ideal for a buffet, whether dished up hot from the oven or roasted ahead and served cold.