Cajun Salmon with Greek Yogurt Remoulade
Bring fish to room temperature by letting it stand on the counter for 15 minutes.Advertisement
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.