Paprika and garlic powder make a quick Cajun-inspired seasoning that flavors salmon fillets in this easy dinner recipe. Traditionally, remoulade sauce is prepared with mayonnaise; here, we substitute nonfat Greek yogurt for a lighter version. Source: Diabetic Living Magazine, Spring 2019

Dina Cheney


Ingredient Checklist


Instructions Checklist
  • Bring fish to room temperature by letting it stand on the counter for 15 minutes.

  • Meanwhile, whisk together yogurt, shallot, parsley, vinegar, horseradish, mustard, 1/4 tsp. paprika, 1/8 tsp. garlic powder, and a pinch each of salt and pepper in a small bowl. Cover and refrigerate until ready to use.

  • Pat both sides of the fish dry with a paper towel. Brush both sides with 2 tsp. oil. Season both sides evenly with the remaining 1/4 tsp. each salt and garlic powder, and 1/8 tsp. each paprika and pepper.

  • Heat the remaining 1 tsp. oil in a large nonstick skillet over medium-high heat. When hot, add the fish, skinned-side up. Cook, pressing down on the fish with a spatula, but otherwise not moving the fillets, until the undersides are golden brown, about 5 minutes.

  • Using the spatula, very carefully flip the fillets. Continue cooking, without moving, until the undersides are golden brown and the fish is opaque and just beginning to flake, another 2 to 3 minutes. Serve immediately, with the remoulade.


To make ahead: Prepare remoulade (Step 2) and refrigerate for up to 2 days.

Nutrition Facts

243 calories; 9.6 g total fat; 2 g saturated fat; 79 mg cholesterol; 293 mg sodium. 675 mg potassium; 2 g carbohydrates; 0.3 g fiber; 1 g sugar; 35 g protein; 565 IU vitamin a iu; 5 mg vitamin c; 25 mcg folate; 86 mg calcium; 1 mg iron; 51 mg magnesium;

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Rating: 5 stars
This was soooooo good and simple. Quick! House didn't smell like fish! Didn't have horseradish so used wasabi powder.the remoulade was excellent increased the fresh parsley. Read More