Cajun Salmon with Greek Yogurt Remoulade

Cajun Salmon with Greek Yogurt Remoulade

1 Review
From: Diabetic Living Magazine, Spring 2019

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 4 (5 ounce) salmon fillets (fresh or frozen, thawed), skin and pin bones removed
  • ¼ cup nonfat plain Greek yogurt
  • 1 small shallot, finely chopped
  • 2 tablespoons finely chopped fresh Italian parsley
  • 2 teaspoons cider vinegar
  • 1 teaspoon prepared horseradish
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon sweet paprika plus ⅛ teaspoon, divided
  • ⅛ teaspoon garlic powder plus ¼ teaspoon, divided
  • Pinch of salt plus ¼ teaspoon, divided
  • Pinch of ground pepper plus ⅛ teaspoon, divided
  • 3 teaspoons olive oil, divided


  • Prep

  • Ready In

  1. Bring fish to room temperature by letting it stand on the counter for 15 minutes.
  2. Meanwhile, whisk together yogurt, shallot, parsley, vinegar, horseradish, mustard, ¼ tsp. paprika, ⅛ tsp. garlic powder, and a pinch each of salt and pepper in a small bowl. Cover and refrigerate until ready to use.
  3. 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 ¼ tsp. each salt and garlic powder, and ⅛ tsp. each paprika and pepper.
  4. 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.
  5. 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 information

  • Serving size: 4 oz. fish and 2 Tbsp. remoulade
  • Per serving: 242 calories; 10 g fat(2 g sat); 0 g fiber; 2 g carbohydrates; 35 g protein; 25 mcg folate; 79 mg cholesterol; 1 g sugars; 0 g added sugars; 565 IU vitamin A; 5 mg vitamin C; 86 mg calcium; 1 mg iron; 293 mg sodium; 675 mg potassium
  • Carbohydrate Servings: 0

Reviews 1

March 06, 2019
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By: Bern
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.
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