Curry-glazed salmon & herbed yogurt sauce



10 min


10 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
  • 24.3 g,
  • Carbohydrates
  • 15.8 g,
  • Fat
  • 15.6 g,
  • Sodium
  • 456 mg.

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