Coriander Grilled Salmon with Cilantro-Yogurt Sauce
Author: Nicole Morrissey
Prep time:
Cook time:
Total time:
Serves: 6
Cedar plank grilling creates a smoky, deep flavor that grilling fans adore.
Ingredients
Plank-Grilled Salmon:
2 (12-inch) cedar planks (for grilling)
2 Tbsp honey
2 Tbsp fresh lemon juice
2 cloves garlic, minced
1 Tbsp olive oil
1 tsp smoked paprika
1 tsp ground coriander
½ tsp salt
½ tsp fresh ground black pepper
6 skin-on salmon fillets (~6 oz each)
cilantro sprigs (for garnish)
Cilantro-Yogurt Sauce
1 cup plain fat-free Greek yogurt
2 Tbsp tahini
1 Tbsp fresh lemon juice
1 clove garlic, minced
zest of ½ lemon
¼ cup fresh cilantro, chopped
⅛ tsp salt and black pepper, to taste
1 tsp ground coriander
Instructions
Soak the cedar planks in a large pan of water to soak for at least 45-60 minutes before grilling.
In a small bowl, whisk together honey, lemon juice, garlic, olive oil, paprika, coriander, salt, and pepper. Place marinade and salmon in a large zip-top bag and store in refrigerator to marinate for at least 15 minutes and up to 1 hour.
Preheat grill to medium-high heat. Arrange the salmon filets skin-side down on the soaked planks. Pour the remaining marinade in the dish into a small bowl and reserve. Transfer the planks to the preheated grill. Close the lid and cook for about 10-15 minutes, or until the salmon is opaque and flakes easily with a fork, brushing with reserved marinade about halfway through.
Meanwhile, prepare the sauce by whisking together all of the ingredients in a small bowl; refrigerate until ready to use.
To serve, serve each salmon filet with a spoonful of sauce and cilantro, if desired.